Do you dry brine your fish?

[hoovarmin]

Just wondering what the consensus on dry brining fish is among members of the Pit, and if it is know whether the rate of salt penetration is different than in beef, pork, or chicken?

[Jerod Broussard]

Better penetration. I definitely do the DB.

[hoovarmin]

Very good to know, thank you.

[texastweeter]

IT is much faster. Depending on what I am doing, I always either dry brine or wet brine my salmon.how do you plan on cooking it?

[hoovarmin]

I'm planning on cooking some tuna steaks over the weekend. I want them between rare and medium rare with a good sear on the outside.

[texastweeter]

dry brine but for 30 minutes max

[texastweeter]

maybe even no brine, when searing like that you run the risk of making it kinda rubbery like overcooked tuna steaks

[Jerod Broussard]

Never did tuna, and like tex mentioned above, a little surface salt at serving ain't nothin' to sneeze at, unless you actually do sneeze.

[FireMan]

I might wet brine (soy, oyster, fish sauce) for an hour, tops. Nothing longer, salt, like 15 min.

[hoovarmin]

It would be cool if @gregblonder would do a webinar on this

[JCGrill]

Depends on the fish. I wet brine salmon for about 60 minutes, unless I'm going for that "smoked salmon" style, then I wet brine for days. Tuna I typically dry brine for a very short period, 30 to 60 minutes. Many kinds of fish I don't brine at all.