Salt is more than merely a common seasoning. It possesses a strong chemical property that helps retain moisture in fish and meat during the cooking process, as long as the salt is evenly applied to the meat at the correct concentration. Simply coating the surface of a fish or a cut of meat with salt is not very effective unless you desire the unique flavor and firm, smooth texture of cured meats, such as corned beef or smoked salmon.

At such elevated levels, salt can actually break down the proteins in meat. The more subtle method of brining is much more versatile. Brining involves soaking meat in a diluted salt solution until the dissolved salt penetrates the muscle fibers. The goal is to achieve a final salt concentration of around 0.5% within the meat, which is much lower than that used for curing.

The difficulty with brining lies in ensuring that the interior of the meat is just as salty as the exterior. Without proper technique, it’s easy to end up with varying levels of saltiness. Chefs typically soak the meat for extended periods (up to 24 hours) in a solution with a salt concentration that is only marginally higher than the desired 0.5%. This approach eliminates the risk of over-salting. Brining fish before cooking not only seasons it but also firms it up and preserves its delicate color.

S.K.S.C.NADARAJAN & BROR.
Salt company since 1942
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