The 15-minute trick of the chef who knows - voila! Food. American chef Jason Brown years ago entered the kitchen of The Lodge at 58* North in the town of King Salmon in Alaska.
Brown soaks the salmon in a wet mixture of brine, a water and salt solution commonly used to soak cuts of meat and chicken. The soaking in brain, according to Brown, is simply an "insurance certificate", as he defines it, and even cheap and easy to purchase.