Brining Fish???

hello y'all I found a couple recipes on ChefSteps on fish that has a brine. I'm just wondering why you need a brine for fish if your going to sous vide the fillet already? To my observation on fish for sous vide and to give a sear right after right? Im Still playing around with it because I'm a bit old school technique.

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Comments

fisher23

I like the dry brine for fish, part salt part sugar. https://www.chefsteps.com/activities/tips-tricks-dry-cure-for-perfect-fish

brian_martin2001

The brining of fish, or anything for that matter, has nothing to do with the manner in which you intend to cook it. It has to do with the available moisture and salt content of the item you're cooking.

I'm not sure what you mean by "To my observation on fish for sous vide and to give a sear right after right? Im Still playing around with it because I'm a bit old school technique"

ecastro1229

Because I cooked in a lot of old school restaurants that just sear the fish for crispness, I thought I would be the same for a steak. Sous vide and straight to the pan afterwards

ecastro1229

And still playing with sous vide, I'm a novice that's the reason I'm asking and apologize if my question was a bit off lol and thanks

Brandon_Byrd_40557

It helps to bind the proteins that ooze out into that nasty white gunk you often see on cooked fish.

ecastro1229

Gotcha thanks