I recently received MC@H and just bought a really nice filet of California King Salmon to attempt the fragrant sous vide application. How have people liked the brine step for the fragrant sous vide salmon? The step suggests brining the fish for 3-5 hours in a 5% salt solution (+ 4% sugar). I understand somewhat the science of brining, though I worry, based on previous experiences, that the fish may turn out too salty in the brine that long. For example, in some of Thomas Keller's books, he suggests brining seafood for anywhere between 10 & 60 min (though his brine is about 10% salinity). I'm not sure how percentage salinity translates into time in the brine. Just thought I'd check-in with the community here in case there are experience that can guide the way. Cheers!
