Precision about Confit Albacore Tuna brinning

Is there any reason for doing so much brine in the recipe? A 90%/10% brine/protein ratio seem to be quite wasteful.

Why are you using such a strong brine and not using a equilibrium brine method?

Is there any problem with brinnig fish or do you simply want to have a brinning gradation in the fish?

Thanks for your help

Louis-Frederic

Find more posts tagged with

Recipes Q's

Comments

That's a word for me :-) Is there a reson for the very large amount of brine?

Thanks for the quick answer

Louis-Frederic

Brendan_Lee_56950

Possibly just due to the large amount of fish they were using? not really sure

Jack_Mayer_85396

@Brendan, I'm cool with "equilibriate," as in reach equilibrium ...

Johan_Edstrom_5586

Is that the same as "pickled"

Pickilate

While I reading this recipe I though exactly the same: why soo much brine. The question was never really answered. Chefsteps people, is there any reason why soo much brine for this recipe?

Also, would the brining time be affected if the fish is frozen?

thank you!

--dmg

Quick Links