On Nov 13, 3:43*pm, "Kent" > wrote:
> "Christine Dabney" > wrote in message
>
> ...
>
> > On Sun, 13 Nov 2011 11:25:20 -0800, "Kent" >
> > wrote:
>
> >>I was interested in rubbing salt directly onto the breast and thigh
> >>muscle,
> >>rather than brining. It's in the frig right now, to be roasted this
> >>afternoon.
>
> > If that is what you are interested in, read this article which I have
> > been posting for the past few years.
> >http://articles.latimes.com/2009/nov...d/fo-calcook18
>
> > Christine
> > --
>
> Thanks, Christine. I started searching "dry brining" and found there's a lot
> on the internet. I've never tried it. It's hard to imagine how salt gets
> from the exterior surface of the skin into the muscle to the point that you
> could taste a difference. In addition to your LA Times article and others,
> the same recipe on my original post above was published in Cook's
> Illustrated in November of 2009. I think I just ignored it.
>
> Kent
>
> This

The Japanese have a ridiculously simple method of preparing mackerel
in which salt is allowed to sit on the skin of the fish for about 30
minutes. The salt is then wiped or rinsed off and the fish is then
grilled or broiled. Broiled Saba is my favorite fish dish.