Quote:
Originally Posted by devildogski
(clean all blood line removed than soak in ice salt water for about 30 minutes patted dry before i vacuum sea)
than i seal and freeze
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How do you make your ice brine? Do you measure salt to water ratio or eyeball it? Did you change salt type, ie kosher to seasalt, grain size...iodized (god forbid?)
I rinse in cold salt water and wrap the fillets in paper towels. Make sure all sides are touching paper, double layer, roll like a burrito...then wrap in tinfoil. Let that sit overnight in the fridge on frozen ice bottles; it will leech out more moisture and be bone dry for the vacuum sealer the next day.
30 min soak in salt water will start brining the fish. Not something I recommend, unless you're trying to brine the fish for the smoker or something.
