In my paean to pork a few weeks ago, I made a throwaway reference to brining. Judging from the e-mails that came in asking for more details -- Just how much salt? Exactly how long? And what about ...

This is the brine David Joachim recommended for fish. It’s a medium-strength brine and can be used on seafood, poultry and veal. Do not substitute fresh fennel or anise bulb for the seed; their flavor ...

You probably already know that brining meats and seafood boosts their flavor and moisture. Two lesser known reasons to brine seafood in particular are the fish will be better looking and easier to ...

Although many people use the words "curing" and "brining" interchangeably, the two fish preservation methods do differ, though both involve treating the fish with salt. To make a long explanation ...

There are few things more delicious to any seafood lover than freshly caught fish. Seafood fresh from the water has an earthy, cucumber-like aroma that carries through the cooking process, adding ...