Still not too late to brine 

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Brining is the technique of soaking meat or fish in a dilute salt solution until the dissolved salt permeates the muscle tissue. You’re shooting for a final concentration of about 0.5% salt throughout.

The challenge with brining is getting the meat or fish deep in the interior to be just as salty as  on the outside.

Unless you know what you’re doing, it’s easy to end up with a steep gradient of saltiness.

For more information on brining follow the link below:

http://modernistcuisine.com/recipes/fish-brine/

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