Brining from frozen

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Somanytoes
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Brining from frozen

Post by Somanytoes » Sun Nov 25, 2012 14:08

When brining fish from frozen, should you increase or decrease the brine time?

From the main site, I understand the freezing cause the cells in the protein to rupture and hence making it easier for salt to navigate into the flesh. but would the ice prevent the salt from penetrating, and thus increase the brine time to allow ice to first melt? Also would the melted ice not then affect the brine salinity degree? I'm so confused!

Any advice would be much appreciated.
Thanks
ssorllih
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Post by ssorllih » Sun Nov 25, 2012 18:07

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 consequence.
Ross- tightwad home cook
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