Brining Frozen Fish Improves Flavor
I’ve noticed, that some fish, particularly oily types like lake trout and king salmon when frozen for only a month or two, can lose their appeal after thawing. Oily fish are naturally rich in omega-3 fatty acids, vitamin A, and vitamin D—nutrients that support heart health and overall wellness. However, after freezing, these same oils can impart a strong flavor that some find offensive.
I’ve found a simple solution: brining with Hi Mountain Seasonings Gourmet Brine Mix. The brine helps restore balance to these healthy filets, transforming them from sometimes tough, sometimes mushy—always overly fishy—to delicate and delicious.
Hi Mountain Seasonings brines, long trusted for enhancing flavor in meat and poultry when preparing them in a variety of recipes, are equally effective for fish. Usually, fish brining is only used as a precursor to smoking or dehydrating fish. Try brining first, then using the fish in your favorite fresh-fish recipes.
I’ve found the Hi Mountain fish brine helps remove excess moisture, mellows out overpowering flavors, and dramatically improves the texture. The result is a cleaner-tasting, more tender fillet that cooks beautifully and retains a fresh taste.
The flavor developers at Hi Mountain Seasoning say, “What might seem counterintuitive is actually a proven technique: brining pulls out excess moisture while also locking in flavor, making the fish easier to cook without drying out. Research published in ScienceDirect supports this, showing that brining helps maintain moisture and reduces toughness caused by freezing and thawing. Hi Mountain Seasonings encourages home cooks, anglers, and seafood lovers alike to try brining their frozen fish before cooking.”
Whether you’re working with a salmon steak, a lake trout fillet or even “other” Great Lakes fish like catfish, whitefish or sheepheads, a simple soak in Hi Mountain brine can make all the difference.
—Jean Riley Superior, WI
For more information visit: Hi Mountain Seasonings