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.
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!
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.
