HaHa: 
Reply With QuoteYep that’s how I was taught by my papaw! After I catch and fillet them, I brine them overnight. Then I vacuum seal fillets.
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Brine you fillets anyone
Hello,
i brine my fish a couple hours before cooking.
it leeches the blood out, and you have nice white pieces of fish, and to me a good flavor.
does anyone else do this.?
thanks.
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Yep that’s how I was taught by my papaw! After I catch and fillet them, I brine them overnight. Then I vacuum seal fillets.
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They get a saltwater bath here before cooking also
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Hmmm I do the before freezing as well.
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nope , but sometimes I let them soak in water in the fridge a day or 2 before I cook them if I ain't putting them in the freezer
sum kawl me tha outlaw ketchn whales
Smitty39365 LIKED above post
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The Japanese wash all their fish for Sushi in a saltwater brine. A very old practice. Since I dry age my Crappie fillets to substantially reduce the water content in the fillets for a firmer, crisper, coating that stays on the fish I don't brine Crappie. Brines create a "Reverse Osmosis" condition helping the fillet hold more that water I'm trying to remove. Black fish (Tripletail), Lemon fish (Cobia), Redfish, etc. all get a brine bath. It is a good practice in my opinion for those heavier flaked fish.
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I have always put mine in just plain water, never crossed my mind to do a brine on them. I will have to try it out.
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plain water a day or 2 will bleach them out to straight white and even curl the meat up sometimes and REALLY firm it up as wellOriginally Posted by Smitty39365
sometimes there is even a BIG clear oil layer on the top of the water , especially if they come from a shad rich water body
sum kawl me tha outlaw ketchn whales
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Only fish I brine is mullet, sometimes, before smokn.
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Bud smokin' mullet is a lost art around here. My aunt lived in Bagdad and man I ate some of the best Biloxi Bacon there ever.
If you get to smokin' a batch please post up your recipe with pictures.
I can't be the only one who would love to read about it.
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