Unlike meat, seafood does not benefit from advance salting. In fact, the more delicate proteins of fish and shellfish can ...

Keep the salted meat under 40 degrees F, and if it’s in a sealed bag, you don’t need to worry about humidity, but if it’s open in the low-humidity environment of your fridge, ...

For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all? Just as important as ...

Unlike meat, seafood does not benefit from advance salting. In fact, the more delicate proteins of fish and shellfish can break down when salted too early, turning them tough and dry, Nosrat says.

Meat “When salting meat for cooking, any time is better than none, and more is better than some,” Nosrat writes. This gives the salt time to diffuse into the meat, ...