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- Tue Jan 07, 2014 05:47
- Forum: Microbiology of meat and products
- Topic: Using Cultures in Curing Whole Muscle Cuts
- Replies: 26
- Views: 37318
Obviously the fish must thaw before the water is active in moving the salt in the brine but it should not take very much time for the fish to thaw when it is in the brine. You can check with your hand to feel when it is soft. The amount of water used to coat the frozen fish is small and of little co...