Comments on: something http://www.crustinthekitchen.com/2009/06/something/ Sat, 04 Feb 2012 18:49:19 +0000 hourly 1 By: Stephan Drolet http://www.crustinthekitchen.com/2009/06/something/comment-page-1/#comment-350 Stephan Drolet Fri, 19 Jun 2009 05:49:16 +0000 http://www.crustinthekitchen.com/2009/06/something/#comment-350 Though I`ve never brined my white fish (no reason, just haven`t), that method works well with Salmon, too, and it helps prevent the white fatty substance from forming on the outside. Alternatively, you can give it a quick cure in a flavoured salt for 10 minutes (Use the dried salt left over from making preserved lemons as a flavoured salt for example), and it will have a similar effect for the fat. (though this won`t keep it as moist as a brine, it`s still effective) S. Though I`ve never brined my white fish (no reason, just haven`t), that method works well with Salmon, too, and it helps prevent the white fatty substance from forming on the outside. Alternatively, you can give it a quick cure in a flavoured salt for 10 minutes (Use the dried salt left over from making preserved lemons as a flavoured salt for example), and it will have a similar effect for the fat. (though this won`t keep it as moist as a brine, it`s still effective)

S.

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