How far in advance to salt meaty fish

[KennethT]

Is it analogous to presalting a chicken or steak?  I'm thinking about meaty chunks of grouper, tuna, swordfish, etc....

[rotuts]

interesting question

 

I found some interesting possts :

 

https://rickstein.com/blog/jacks-hacks-salted-fish/

 

https://nofima.com/worth-knowing/all-you-need-to-know-about-salting-fish/

[KennethT]

Thanks @rotuts but I don't think I was clear.  I'm not looking to make salt fish - like a bacalao or anything - just wondering whether presalting (maybe overnight like you would with chicken) is a good idea with meaty fish.  I'm not trying to preserve it or anything - just looking for optimal texture.

[AlaMoi]

right / wrong / other, fish I salt about one hour prior to cook start.

[blue_dolphin]

Judy Rogers was a huge proponent of salting early - her Zuni Cafe roast chicken salted 2-3 days before cooking is a case in point - but in her cookbook, she says, “Fish is a different case; freshness is imperative.  When I preseason fish, it is for a few hours at most.”

In Salt Fat Acid Heat, Samin Nosrat says, “Unlike meat, the delicate proteins of most fish will degrade when salted too early, yielding a tough, dry, or chewy result. A brief salting - about 15 min - is plenty to enhance flavor and maintain moisture in flaky fish. Inch-thick steaks of meatier fish, such as tuna and swordfish , can be salted up to 30 min ahead.”

 

Edited October 25 by blue_dolphin (log)

[FrogPrincesse]

One technique I have seen used in restaurants is dry brining the fish briefly (10-15 minutes) with a salt and sugar mixture. This draw out some of the surface moisture, which makes it easier to crisp out the skin (just rinse and dry before cooking). It also firms up the flesh slightly.

[KennethT]

Thank you, everyone!  Exactly the answers I was looking for!  Another +1 for EGullet!

[weinoo]

I was gonna say I usually do an hour or two of salt, except if I'm making salmon to cook in the donabe - then I'll do that overnight or even up to 24 hours.

 

Chicken for me is a whole different story...at least 24 hours makes it better!

[Duvel]

52 minutes ago, FrogPrincesse said:

One technique I have seen used in restaurants is dry brining the fish briefly (10-15 minutes) with a salt and sugar mixture. This draw out some of the surface moisture, which makes it easier to crisp out the skin (just rinse and dry before cooking). It also firms up the flesh slightly.

This is what I do as well - usually for 30 min. I got this from a ChefSteps tutorial and somehow it got stuck (mainly because it’s easy and gives good results) …

[FeChef]

On 10/25/2025 at 11:30 AM, KennethT said:

Is it analogous to presalting a chicken or steak?  I'm thinking about meaty chunks of grouper, tuna, swordfish, etc....

One of my favorite methods for swordfish is to brine in 1 quart water with 1/4 cup coarse kosher salt for 1 hour no more, no less. SV for 45 minutes at your desired doneness temp, then sear in a cast iron pan with brown butter for a min or two on each side. Plate, and pour the brown butter on top. I think its called blackened swordfish, although there is probably variations that use seasonings, but in my opinion salt and browned butter is all that is needed to let the swordfish shine.