[C.M]

Dear All

I wish to ask on Freeze brining. Now i am thinking of using this mainly for Seafood/Fish consumption.

I read fish that is Sushi-sashimi grade are because of freezing, so with that in mind and curing as well. the point is freezing kills bacteria & parasites ... salt removes bacteria too.

So can i just brine-freeze seafood/fish in a brine made from water with sugar & Salt ?

Freezing + Brining + Curing

Simply i am saying i fillet fish then put it in brine that was placed in a freezer clearly so that it's freezes quickly so it's not damaged by slow freezing and at the same time it cures the fish while frozen, is that possible?

my only concern is how much time should i leave it brine-freezing before it gets salty from the brine ?

Thanks & Regards

 

[someday]

If the water and fish are both frozen how do you expect that the saltwater will transfer between the two? You would just have a piece of fish frozen in a block of ice with no benefit.

 

[C.M]

Sorry if it sounded dumb... I thought that salt water freezers normally like water does... i never tried it so i can't say for sure really....

 

[someday]

I don’t think it would wor my man. If you put enough salt/sugar In the water to lower the freezing point it would affect the flavor too much. And I also doubt the brine would penetrate the frozen flesh anyways.

Your best bet would be to brine either before or after it’s frozen. The freezing process is simply to kill parasites and ensure the fish is safe to eat raw. Every sushi chef I’ve ever heard of or met cures or brines the fish after the freezing part. Best to copy them, I’d think, they must know what they’re doing.

 

[rick alan]

I understand that to kill parasites they go to -4F, which the typical home freezer never reaches, even though they may advertise -4 in the propaganda.