Based on culinary practices, particularly as highlighted by some experts, fish might be soaked in brine or water, although this practice is often deemed unnecessary or even detrimental to the fish's texture and flavor. The primary exception where fish is intentionally placed in a liquid solution is a marinade.
Common Liquids Used (Though Often Discouraged)
While historical or specific practices might involve soaking fish, the reference provided indicates that soaking fish in simple brine or plain water before cooking is generally considered not necessary. The reasoning is that this process can negatively impact the texture and, ultimately, the flavor of the fish.
- Brine: A solution of salt and water. Sometimes used traditionally to firm up fish flesh or mitigate strong odors, although the reference suggests it's unnecessary.
- Water: Soaking fish directly in water is often discouraged as it can make the flesh mushy and leach out flavor. The reference states a preference to "never wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking".
The Exception: Marinating Fish
The notable exception mentioned where fish is intentionally submerged in a liquid is when applying a marinade.
- Marinade: A liquid mixture, often acidic (like citrus juice, vinegar, or yogurt) mixed with oil, herbs, spices, and flavorings. Marinating is done to tenderize the fish (though less necessary than for meat), add flavor, and sometimes to lightly "cook" it (as in ceviche). This is distinct from simply soaking in water or brine for cleaning or texture purposes.
Why Avoid Soaking (Generally)
As the reference points out, the preference is to avoid soaking fish in water or brine before cooking. This is because:
- It affects the texture: Water can make the fish flesh soft and unappealing.
- It impacts the flavor: Soaking can dilute the natural flavors of the fish.
Therefore, while brine and water could technically be used to soak fish, it is generally not recommended by many culinary experts, with the exception being a marinade used for adding flavor and tenderization.
