Please help me save some money with simple brine recipe. If they are being used soon (not refrozen) is the brining different than when they are being refrozen? Or if the pack wasn't opened and is only partially thawed (I know it should have been sliced prior to thawing) can it be refrozen as is? I do know about using non-iodized salt.


Thanks

Use any non iodized salt, I use kosher, about 1 cup to a half gallon of water. Mix with de-chlorinated water if possible and they'll stay firm and fish well for a few days , and they must stay refrigerated. You can also freeze them in this mix and de-thaw or de-slush and reuse in if you plan to use them say next weekend.