For years we have been hearing about the many benefits associated with incorporating more fish into our diets. Fish is loaded with Omega 3 fatty acids, which are a vital part of a healthy diet. Despite this, many of us still have a hard time adding fish into our weekly meal plans. One reason many people give for this is that once cooked their fish no longer looks quite as appetizing as it did under the glass at the grocery store.
What Is That White Outer Layer?
The reason for your fish losing its visual appeal is the layer of white albumin that typically forms on the surface of the fish as you cook it. This is the result of the muscles squeezing the albumin out as they cook. Although this white “coating” on the outside of your fish may not be very appealing to look at, it does not affect the taste of the fish or its nutritional value.
The good news is, there is something you can do to change the outward appearance of your fish and improve its flavor at the same time. Many of us have been brining meat for years, in fact it is a centuries old technique used to increase the storage time for many different types of meat. We typically use brining as a way to tenderize meats, to make them moister, and more flavorful.
It Only Takes 10 Minutes
Brining your fish takes no more than ten minutes, but the results are nothing less than amazing. Not only will brining your fish make it moister and fill it with flavor, but also it will maintain the same level of beauty it had in the showcase. Create your brine using a solution of one tablespoon of salt for every cup of water. Then all you have to do is soak your fish for ten minutes before cooking it. The salt works to partially dissolve the fibers in the muscles located near the surface of the flesh.
In doing this it allows the fibers to congeal without contracting. This prevents them from forcing the albumin out of the fibers and forming a white coating on the fish as you cook it. You can use this method on all types of fish with similar results. Bear in mind that once you brine your fish, there is really no need to salt it before or during cooking. The end result is fish that looks as good as it tastes for you to serve your family.
