Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

The process, essentially, involves salting your food prior to cooking and leaving it to rest for a few hours -- this avoids soaking meat (or fish ... in New York. "I dry brine the shrimps to ...

Place in fridge and allow to marinate for a minimum of 3 days. Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”.

Rub the kahawai with the dry brine — ½ tsp salt and 1 tsp sugar per fillet. Cover and refrigerate the fish for a few hours, preferably overnight. Bring the rice vinegar, sugar, salt and kombu ...