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Fish Brine

bhugg
bhugg Posts: 317
in EggHead Forum
I am thawing some red snapper I caught over the summer. I plan on grilling them Saturday night and was wondering if anyone on here has ever brined fish and if it is worth it or not. Thoughts? 
Large BGE Dallas, TX
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    I cook a lot of fish.  Ive never brined fish.  That said, a brief brine, rather marinade would seem ok.  I'd keep it brief.  Assuming you're talking wet brine.  If you're after crispy skin you'd need to dry it in the fridge a few hours.  Post it.
    Sandy Springs & Dawsonville Ga
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    https://en.m.wikipedia.org/wiki/Lutefisk

    Good luck, and may God have mercy on your soul 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Carolina Q
    Carolina Q Posts: 14,831
    Killit_and_Grillit said:
    https://en.m.wikipedia.org/wiki/Lutefisk

    Good luck, and may God have mercy on your soul 
    I didn't know this. I thought it was all deadly. From the link...

    "Lutefisk prepared from cod is somewhat notorious, even in Scandinavia, for its intensely offensive odor. Conversely, lutefisk prepared from pollock or haddock emits almost no odor."

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • kl8ton
    kl8ton Posts: 6,419
    Was not your snapper brined for its entire life?  :wink:
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • bgebrent
    bgebrent Posts: 19,636
    edited December 2017
    kl8ton said:
    Was not your snapper brined for its entire life?  :wink:
    That's an osmolarity issue.  Processing sets that all amok.  ;)
    Sandy Springs & Dawsonville Ga
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  • gdenby
    gdenby Posts: 6,239
    Brining fish will prevent or reduce the coating of albumin. I suppose it varies from species to species, but it makes oil fish like salmon much more appealing.
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  • ksmyrl
    ksmyrl Posts: 1,050
    I brine fish in just salt water in a bag before griling. Usually its salmon and it' always great. I soak fish I plan to fry in buttermilk before they get the cornmeal treatment. Dang I'm hungry now. Good luck. Good red snapper is the bomb.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I would not brine snapper, I have brined fish that I smoked in an electric smoker to make fish dip.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Botch
    Botch Posts: 17,368
    Carolina Q said:
    Killit_and_Grillit said:
    https://en.m.wikipedia.org/wiki/Lutefisk

    Good luck, and may God have mercy on your soul 
    I didn't know this. I thought it was all deadly. From the link...

    "Lutefisk prepared from cod is somewhat notorious, even in Scandinavia, for its intensely offensive odor. Conversely, lutefisk prepared from pollock or haddock emits almost no odor."
    Oof-dah!  What I couldn't stomach about lutefisk is that you can't swallow it; it slides down your throat on its own before you can.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • RajunCajun
    RajunCajun Posts: 1,049
    Buttah, lots of buttah
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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