Take the 2-minute tour ×  My query is regarding fish in general
and specifically types like salmon, tuna and trout.    1. How
long should fish be brined for? Some recipes say 4 hours and
others say 8-12 hours.    2. Should the saline solution be 6% as
usual.    3. How do you know if it has bined properly? Do you
expect it to be plump and juicy as with poultry or how exactly?
To answer your question, my goal in brining is to simply get as
much salt as possible into the cells of the fish. . I do not
care about taste, flavour or anything else, I just want salt to
penetate into all parts of the fish. As you know if you want
salt in your meat brining is the best method and better then
normal and slow cooking which do not absorb to the same extent
and in the same way.  share|improve this question What is your
goal in brining the fish? I don't think it's nearly as common as
brining chicken and turkey, since fish is already quite moist
and tender when properly cooked. This will probably help
determine the answers t