Skip to main content


A saline solution is less salty than brine and is primarily used for soaking a filet of fish to improve the overall firmness and texture of the flesh. It can also be used for other types of meat. It is not intended to take the place of salting a piece of fish; rather, it will firm up and improve the overall texture of the fish. It also works very well in reducing the appearance of protein particles (albumin) on the surface of the fish after cooking.

  • Servings 300 GRAMS
  • Dish Preserved Food
  • Time 10 MINUTES
  • Skill Beginner