Fish Brine Recipe
- 2 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: Trout, shrimp, sardines, and other delicate seafood: 15 minutes Bass, barramundi, sablefish, and other flaky fillets: 20 minutes Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
