Can I reuse the brine?

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.

Can I use the brine for other seafood or meats?

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).

How about using stock instead of water?

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.

Do I still need to season my fish after brining it? What about serving it with a sauce?

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.

How To Brine Fish

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

Units Scale

4 cups warm water
1/4 cup salt
1 tablespoon sugar
2 8–ounce firm fish such as salmon, cod, or red snapper

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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!