Brining is one of the easiest and best way to enhance the flavor of fish. The concept is very simple – only 3 ingredients are needed and the result is spectacular. No more bland fish fillets for dinner – this method will change the way you cook with fish!
Brining is a method that many professional chefs use to elevate what could otherwise be considered just another piece of fish. The salt in the brine breaks down the muscle fibers and helps the fish absorb and retain moisture. This method is very successful for lean fish like halibut, cod, or tilapia, since they can easily become dry when cooked. A little sugar is mixed in to balance the saltiness and adds a touch of sweetness.
This tutorial on how to brine fish uses a simple mixture of water, salt, and sugar. I’ve included additional seasoning options for those looking for something more complex and colorful.
Table of contents
Ingredients Needed
- Salt: Any type of salt can be used for this brine. Personally, I like to use sea salt or kosher salt.
- Sugar: Use granulated sugar, light brown sugar, or cane sugar. You can also use honey for a hint of floral.
- Water: Regular tap water will do.
Additional Flavorings
To add complexity to the brine, try adding one or two of these ingredients. I don’t recommend adding more than that otherwise the flavors might get too powerful or muddled. The measurements included are for this specific fish brine. You just need to add them to the list of ingredients in this recipe.
- Lemon juice: Adding 2 teaspoons of lemon juice will add a citrus element.
- Vinegar: Adding 2 teaspoons of white wine vinegar or rice vinegar will make it a little tangy.
- Soy sauce + brown sugar: Mix 2 tablespoons of soy sauce with 2 tablespoons of sugar for a sweet and umami taste. This will give the fish a traditional Japanese taste.
- Chopped garlic: Adding a couple of roughly chopped garlic cloves will make this brine fragrant and a little sweet.
- Chopped ginger: Adding a couple of roughly chopped pieces of ginger will add a little heat.
- Herbs: Adding a handful of chopped herbs such as dill, oregano, parsley, chervil, or coriander, will make the brine herbaceous.
- Peppercorns: Adding 1 teaspoon of pink or black peppercorns will make the brine a little hot and peppery.
How To Brine Fish
Scroll down to the recipe card for the full recipe.
- Mix the ingredients for the brine in a bowl and keep whisking until the salt and sugar have dissolved completely.
- Lay the fish flat in a glass bowl or casserole dish and pour the brine over it.
- Cover and refrigerate for at least 1 hour.
- Take the fish out of the brine and prepare using any cook method you like.
Ideal Brining Time
The ideal brining time for fish depends on how strong the brine is. The stronger the brine, the shorter the brining time should be. Leaving it in brine for too long will make the fish too salty and possibly mushy. For this recipe, I find that 1-2 hours is the perfect amount of time to get plenty of flavor, without going overboard. For other recipes listing a higher amount of salt but still using 4 cups of water, I’d say 1 hour should be plenty.
Frequently Asked Questions
No you cannot reuse the brine as it can potentially contain foodborne bacteria. The flavor will also be different – and not in a good way – so it’s best to simply throw it down the drain.
Yes you can but the time each protein takes to brine will be different. For example, shrimp only take about 30 minutes to brine, compared to chicken which can take anywhere from 1 hour to several hours (depending on how big or thick the cut is).
Yes you can use stock, especially dashi! Dashi will infuse the fish with plenty of umami and brininess. If you do decide to use dashi instead of water, I suggest using less salt in the brine to reach the perfect balance of salty and umami.
No you don’t need to season the fish after brining it as it should be tasty enough to be served on its own. The same goes for sauce unless it’s very mild or used as a drizzle.
Tableware
Like some of the tableware in this post? They are available at Musubi Kiln.
Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.
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What To Serve With Brined Fish
When a beautiful piece of fish makes an appearance at a dinner table, it quickly becomes the star of the meal. Because fish has such delicate flavors, it should be served with sides that aren’t going to upstage it. Think of side dishes that are bright and refreshing, not too salty, savory, or creamy.
Some of my favorite dishes to serve with fish are: Egg fried rice, pan roasted carrots, air fryer green beans, bok choy with garlic and oyster sauce, sugar snap peas with sesame dressing, chopped salad with avocado and endives, spaghetti squash alfredo, and stir fried glass noodles with shrimp.
Other Fish Recipes You Might Like To Try
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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How To Brine Fish
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 4 cups 1x
- Category: N/A
- Method: Brining
- Cuisine: N/A
Description
Only 3 ingredients needed and the result is spectacular. No more bland fish fillets for dinner – this method will change the way you cook with fish!
Ingredients
- 4 cups warm water
- 1/4 cup salt
- 1 tablespoon sugar
- 2 8–ounce firm fish such as salmon, cod, or red snapper
Instructions
- Make the brine: Mix the water, salt, and sugar in a glass bowl (do not use metal as the salt may react to it and give the fish a metallic taste) and stir until the salt and sugar have dissolved.
- Arrange the fish: Place the fish in a casserole dish or a bowl big enough to lay the pieces of fish flat, leaving a little space between them.
- Submerge the fish: Pour the brine over the fish until the pieces are completely covered.
- Let it brine: Cover and refrigerate for at least 1 hour and for no more than 6, otherwise it gets too salty.
- Dry it before cooking it: Take the fish out of the brine and pat dry using a paper towel. Cook the fish however you like!
