The secret to perfect fish isn’t just in the spices—it lies in proper, advance salting, using sea salt. Here is how to prepare your fish to unlock its full potential in flavor and texture.
1. The Fillet Technique (Dry Salting)
When working with fillets of salmon, sea bass, turbot, or hake, the goal is to draw out excess moisture and firm up the structure.
- The Process: Generously cover the fillets on all sides with sea salt.
- Resting Time:
- Thick fillets (salmon, sea bass, turbot): 15-20 minutes.
- Thin and lean fish (tilapia, hake): about 10 minutes.
- Next Step: Rinse the fillets in ice-cold water, pat them thoroughly dry, and let them rest in the refrigerator for 30 to 60 minutes. This allows the remaining salt to distribute evenly throughout the meat.
Why is this important? Fish prepared this way retains its shape and color, has a firmer texture, and does not release albumin (the white foam that often burns and leads people to believe the fish was previously frozen).
2. Salting Whole Fish (The Percentage Method)
If you plan to cook a large whole fish, rely on mathematical precision.
- The Formula: Use 7 grams of salt per 1 kilogram of cleaned fish (0.7% of its weight).
- Action: Salt the fish evenly, both inside and out.
- Resting: Leave it in the refrigerator for anywhere between 1 and 24 hours.
- Cooking: Straight into the oven or onto the grill—do not rinse. This method is also suitable for fillets if you plan to cook them the following day.
3. The Fast Method: Brining
This is the quickest way to salt fish, especially effective for fillets of large and oily varieties like catfish, carp, or salmon.
- The Solution: A 10% brine (100g of sea salt per 1L of water).
- Temperature: Use cold tap water (15-20°C).
- Time: Soak the fillets for 15-20 minutes.
- The Finish: Pat dry and cook immediately. If you are salting a whole fish this way, you will need a larger container, more brine, and slightly more time depending on the size of the fish.
The Benefits of Proper Salting
Properly salted fish isn’t just “salty.” It offers:
- Rich Flavor: Salt acts as a catalyst for natural aromas and flavors.
- Reduced Odor: Correct treatment minimizes the heavy “fishy” smell during the cooking process.
- Integrity: The fish does not fall apart, which is especially vital on the grill.
Important Note: Generally, proteins are seasoned with between 0.5% and 0.9% salt. We recommend 0.7% as the “golden mean,” though you can always adjust this based on your personal preference.