A solution comprised primarily of water, salt, and often sugar, serves as a preparatory step in cooking seafood. Submerging fish fillets in this mixture before cooking enhances flavor and moisture retention. A common application involves soaking leaner varieties, such as cod or halibut, to prevent them from drying out during grilling, smoking, or baking. The salinity of the liquid draws water into the muscle tissue through osmosis, while the dissolved sugar contributes to browning and caramelization during the cooking process.
The use of such a solution is predicated on several advantages, notably improved texture and taste of the finished dish. The increased water content results in a more succulent and less dry product. Furthermore, the salt penetrates the fish, seasoning it internally and contributing to a more uniform flavor profile. Historically, this technique was employed as a preservation method, though its contemporary usage focuses more on culinary enhancement. The concentration of salt and sugar can be adjusted to suit the specific type of fish and the desired flavor profile.
