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Brining With Miso (?)

matthew.snyder77

So last night I made a salmon dish where I made a mixture of shiro miso and ponzu and covered the fish with this mixture for about 45 minutes prior to cooking (ghetto sous vide, Ziplock+water displacement). What I want to know is if I apply just the miso to the fish and leave it for a longer period of time will it achieve the same effect as a brine or even a cure? (I know the miso cod from Nobu has the fish covered in miso for a few days prior to cooking, but I'm not sure to what effect or of that's more or less just a marinade.) I'm curious because I much prefer the texture and flavor of partially-cooked salmon vs fully cooked, and would like to know if miso can effectively brine and possibly cure a piece of fish so it can be safely cooked to a lower temperature.

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matthew.snyder77

I have not; to be honest, I totally forgot.....!

What I have done, however, is use homemade shio koji as a marinade for pork loin chops and skirt steak that were both cooked sous vide and then finished on the grill. Was a winning combo in both cases; flavored the pork chops with ginger, and the skirt with black pepper and lemongrass.

christophertanghl

just wondering if you ever got around to successfully using miso as a brine?!

Heong_soon_Park_57633

Miso will cure any protein.

Going back to how Miso is made, and you will kind of get the idea.

the LONG story and process short.. how miso is made.

miso is made with soy bean cook and fermented.

and mix it with salt water and let it ferment longer..

the bottom paste like would be the Miso and the salty water part will be soy sauce..

so Miso does contains salt and it will cure it..

I cured some salmons with soysauce, ginger, garlic and scallion for 12 hours.

and it works pretty will.. I don't see much of advantage of using more expensive miso than soy sauce.. may be more settle flavor or less sodium.

Chris_Young_80640

@Matthew — yes, that would be a reasonable place to start.

matthew.snyder77

Okay, so is there a way to use the product in place of salt in a brine? If it's between 1/4 and 1/3 sodium by weight, would I scale up the amount of miso until I got to, say, a 1% solution in water?

seijoed

The soy bean paste I have at home is 29% sodium.

Brendan_Lee_56950

Miso will definitely cure. I did a pork jowl with a maple miso cure and it hardened up nearly the same way a traditional guanciale cure did.