All fish benefit from brining. In this video, Grace explains both wet and dry brining methods, how to brine your fish, and the benefits of brining. In just a few steps, your fish will be flavorful, firm, and easy to cook.
Disclaimer: Brining fish can increase sodium levels in the final product. While high sodium intake has been associated with elevated blood pressure in some individuals, the relationship may vary depending on overall diet, lifestyle, and individual health factors. If you are monitoring your sodium intake or have concerns about blood pressure, you may wish to consult with a healthcare professional before consuming brined foods.
Try your hand at brining with these recipes:
Quick-Cured Coho Salmon Appetizer Bites
For more inspiration, click here to explore all of our recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
