Fresh or salt water?It’s to keep the fish fresher when frozen. As a kid we used to watch them brine the fish prior to freezing them at the commercial facility.
I started doing this with my fillets with salt water. I cut it all up and portion it and put all the pieces in a bowl of water then vac pack them dripping wet. I was just experimenting though, had no real proof of concept.I like to keep quite a few fish whole and might do this, i guess freeze it first then do a couple coats of water glaze, this Awesome it's kinda like prawns in
little tubs of water and good seal from the air
Anything to extend the life of the meat of the fish, fillets especiallyI started doing this with my fillets with salt water. I cut it all up and portion it and put all the pieces in a bowl of water then vac pack them dripping wet. I was just experimenting though, had no real proof of concept.
In the commercial cold storage plant it was brine ( salt) not sure what proportion but I believe the idea was to form a skim coat of very cold ice on the fish. The salted mix allowed for much colder commercial freezing.Fresh or salt water?