Brine for fish and seafood

Brine for fish and seafood

By
From
The New Nordic
Makes
800 g fish or seafood
Photographer
Simon Bajada

Ingredients

Quantity Ingredient
1 litre warm water
2 tablespoons salt
2 tablespoons caster sugar

Method

  1. Mix together all the ingredients in a bowl, stirring until the salt and sugar have dissolved.
  2. Fully submerge the fish or seafood in the brine, weighting it down with a plate if necessary. Leave to brine according to these following guidelines:
  3. Delicate trout, shellfish and sardines require as little as 15 minutes. More robust fish, such as salmon, herring, mackerel and swordfish, can be left for up to 40 minutes.
  4. Make sure to pat the fish or seafood dry before cooking (unless you are poaching it).
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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