Albumen is a water-soluble protein found in blood, animal tissue, vegetable tissue, eggs and milk. Albumin congeals when heated and forms globs of proteins on the exterior of food when cooked. Although the albumin does not harm the foods, it does create a mess. When cooking fish, the albumin leeches out of the meat and forms a white curd-like layer over the top and sides of the fish. Brining the fish prior to cooking eliminates the albumin secretion.
Step 1
Mix together 1-1/2 cups of kosher salt with 1 quart of water in a large bowl to create a brine. Stir the water until the kosher salt dissolves. Add 2 lbs. of crushed ice to the bowl.
Step 2
Clean your fish under cool, running water. Place the fish into the bowl of brine.
Step 3
Place the fish and brine into the refrigerator for 20 to 30 minutes. Remove the fish from the brine and rinse once again under cool water before cooking.
Things You'll Need
- 1-1/2 cups kosher salt
- 1 qt. water
- Large bowl
- 2 lbs. crushed ice
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