Yes, you can dry brine fish, and it's an effective method, especially for preparing fish like salmon for smoking. According to the provided reference, dry brining takes less than an hour and is an economical and easy method for preparing smoked salmon.
Benefits of Dry Brining Fish:
- Flavor Enhancement: Dry brining seasons the fish throughout, resulting in a more flavorful final product.
- Moisture Retention: The salt in the dry brine helps the fish retain moisture during cooking or smoking, preventing it from drying out.
- Improved Texture: Dry brining firms up the flesh of the fish, leading to a better texture.
- Quick Process: Dry brining takes less than an hour; hence, it is a very time-saving process.
- Surface Drying: Crucially, dry brining allows the surface of the fish to dry out thoroughly before smoking, which is essential for proper smoke penetration and the formation of a pellicle. This process is important in fish smoking.
Dry Brining Method:
- Prepare the Dry Brine: Combine salt with other desired seasonings, such as sugar, herbs, and spices.
- Apply the Brine: Generously coat the fish with the dry brine mixture.
- Refrigerate: Place the fish in the refrigerator, uncovered, for the specified time (often under an hour, based on the reference).
- Rinse (Optional): Depending on the saltiness desired, you might rinse the fish briefly before cooking or smoking.
- Pat Dry: Thoroughly pat the fish dry before cooking to ensure proper browning or smoke adhesion. The reference mentions, "letting the surface of the fish dry well before you smoke it."
