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Reply to "Help me integrate frozen fish into our meals"
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[quote=Anonymous]The magic of dry brining! Coat the fish in a mixture of salt and sugar, and let it sit for no more than an hour. Rinse off the salt/sugar, pat dry, and prepare according to the recipe. This draws out some internal moisture and adds flavor as some of the moisture is reabsorbed. The real effect though is on the texture: firms it up very nicely, which matters for the flakier fishes. A few of the things we like: Fish tacos Miso-butter crusted cod or salmon A mediterranean thing of our own devising, which involves making a sort of ragout with tomatoes and sliced fennel bulb, olives and red popper flakes (optional), then braising the fish it in for the last 10 minutes. Quick roast salmon (after dry brining) with sliced lemons and fresh dill. So easy, very tasty. Salmon marinated in ginger/ garlic/ soy/ sesame oil, served next to stir fried veggies and a little rice [/quote]
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