Brining from frozen
Posted: 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
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