Seafood Brine Time Chart: Shrimp, Salmon, Trout, Fish
Published
Seafood brines are short. Large shrimp take 30 to 45 min at 1.9%, and salmon, trout and white fish take 15 min at 4.65% to 4.75% or 10 min at 7.6%. Each of these has a maximum time, and the tables below show the salt and water by weight for every strength.
The salt is a percentage of the water's weight, so the salt follows the water if you change the amount. Shrimp use more water per pound than fish, 2 quarts per pound against 0.5 quart per pound, and the tables use those defaults.
Shrimp
Large shrimp, 21 to 25 per pound, weighed without the brine. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 1.9 percent salt in water for 30 to 45 minutes. see warning | 1.9% of water | 18 g (0.63 oz) 2 Tbsp Diamond Crystal kosher 1 Tbsp Morton kosher 1 Tbsp Table salt | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 30 to 45 min |
| Quick 50 percent more salt than standard for 20 to 25 minutes. see warning | 2.85% of water | 27 g (0.95 oz) 3 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 108 g (3.8 oz) 3/4 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 20 to 25 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 45 min. No source states a limit for shrimp. 45 minutes is the longest soak either source lists. Applies to: Standard.
Do not brine longer than 25 min. No source states a limit for shrimp. 25 minutes is the longest soak ATK lists for the stronger brine. Applies to: Quick.
Notes
The sources do not state a maximum soak for shrimp. Both list 45 minutes or less.
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 2 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Standard brine, 1.9%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 1 quart (0.95 L) | 30 to 45 min |
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 2 quarts (1.89 L) | 30 to 45 min |
| 1.5 lb (0.68 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 3 quarts (2.84 L) | 30 to 45 min |
| 2 lb (0.91 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 4 quarts (3.79 L) | 30 to 45 min |
| 3 lb (1.36 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 6 quarts (5.68 L) | 30 to 45 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Quick brine, 2.85%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 27 g (0.95 oz) | 3 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 1 quart (0.95 L) | 20 to 25 min |
| 1 lb (0.45 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 2 quarts (1.89 L) | 20 to 25 min |
| 1.5 lb (0.68 kg) | 80.9 g (2.9 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 3 quarts (2.84 L) | 20 to 25 min |
| 2 lb (0.91 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 4 quarts (3.79 L) | 20 to 25 min |
| 3 lb (1.36 kg) | 162 g (5.7 oz) | 1 1/4 cups | 3/4 cup | 1/2 cup | 6 quarts (5.68 L) | 20 to 25 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 45 min at 1.9%, or 25 min at 2.85%. No source states a limit for shrimp. At 1.9%, 45 minutes is the longest soak either source lists. At 2.85%, 25 minutes is the longest soak ATK lists for the stronger brine.
Note
The sources do not state a maximum soak for shrimp. Both list 45 minutes or less.
Sources differ on the salt. The America's Test Kitchen brined shrimp recipe works out to about 1.9% of the water, read as 1/4 cup of table salt in about 4 quarts, with about 45 minutes, and a 50% stronger brine for 20 to 25 minutes. Williams Sonoma works out to about 3.6%, read as 1/4 cup of Diamond Crystal kosher salt in 4 cups. The calculator uses the lower value. America's Test Kitchen drains the shrimp, rinses them under cold running water and refrigerates them until cooking, and adds ice to the brine if the room is over 70°F (21°C). The full guide is brine shrimp.
Salmon
Fillets or steaks up to 1 inch (2.5 cm) thick, weighed without the brine. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1.5 lb |
|---|---|---|---|---|
| Standard About 4.65 percent salt in water for 15 minutes. The salt amount is The Kitchn's (22 g in 2 cups of water, which it brines for 45 minutes); the 15 minutes is America's Test Kitchen's, whose own brine works out to 4.75 percent. No single source gives 4.65 percent for 15 minutes: it is the lower of the two strengths with the shorter of the two times. see warning | 4.65% of water | 44 g (1.6 oz) 3/8 cup Diamond Crystal kosher 3 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 176 g (6.2 oz) 1 1/4 cups Diamond Crystal kosher 3/4 cup Morton kosher 5/8 cup Table salt | 15 min |
| Quick About 7.6 percent salt in water for 10 minutes. see warning | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 15 min. America's Test Kitchen gives 15 minutes at this strength and does not state a longer time or a reason for the limit. Sitka Seafood Market (a retailer guide, https://sitkaseafoodmarket.com/blogs/cooking-guides/how-to-brine-fish) gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as ATK's 15 minute brine, and The Splendid Table (https://www.splendidtable.org/story/2010/11/18/brine-time-guide) says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps ATK's 15 minutes as the maximum; Sitka's 12 minutes is the more conservative figure. Applies to: Standard.
Do not brine longer than 10 min. America's Test Kitchen gives 10 minutes at this strength and does not state a longer time or a reason for the limit. Applies to: Quick.
Note
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Standard brine, 4.65%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 11 g (0.39 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 0.25 quarts (0.24 L) | 15 min |
| 1 lb (0.45 kg) | 22 g (0.78 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 0.5 quarts (0.47 L) | 15 min |
| 1.5 lb (0.68 kg) | 33 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.75 quarts (0.71 L) | 15 min |
| 2 lb (0.91 kg) | 44 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) | 15 min |
| 2.5 lb (1.13 kg) | 55 g (1.9 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1.25 quarts (1.18 L) | 15 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Quick brine, 7.6%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 0.25 quarts (0.24 L) | 10 min |
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) | 10 min |
| 1.5 lb (0.68 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 0.75 quarts (0.71 L) | 10 min |
| 2 lb (0.91 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 1 quart (0.95 L) | 10 min |
| 2.5 lb (1.13 kg) | 89.9 g (3.2 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.25 quarts (1.18 L) | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 15 min at 4.65%, or 10 min at 7.6%. America's Test Kitchen gives those times and does not state a longer time or a reason for the limit. Sitka Seafood Market, a retailer guide, gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as America's Test Kitchen's 15 minute brine, and The Splendid Table says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps America's Test Kitchen's 15 minutes as the maximum at 4.65%; Sitka's 12 minutes is the more conservative figure.
America's Test Kitchen's salmon article uses 5 tablespoons of table salt in 2 quarts of water for 15 minutes and says the brine reduces the white albumin on cooked salmon. The Kitchn uses 22 g of salt in 2 cups of water for 45 minutes, which is 4.65%. The 4.65% is The Kitchn's and the 15 minutes is ATK's, so no single source states that pairing. The calculator takes the lower strength with the shorter time. The full guide is brine salmon.
Trout
Fillets up to 1 inch (2.5 cm) thick, weighed without the brine. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 4.75 percent salt in water for 15 minutes. see warning | 4.75% of water | 45 g (1.6 oz) 3/8 cup Diamond Crystal kosher 3 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 180 g (6.3 oz) 1 3/8 cups Diamond Crystal kosher 3/4 cup Morton kosher 5/8 cup Table salt | 15 min |
| Quick About 7.6 percent salt in water for 10 minutes. see warning | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
None of the sources behind these fish brines names trout. These values come from general fish brines for steaks and fillets.
Standard brine, 4.75%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 11.2 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 0.25 quarts (0.24 L) | 15 min |
| 1 lb (0.45 kg) | 22.5 g (0.79 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 0.5 quarts (0.47 L) | 15 min |
| 1.5 lb (0.68 kg) | 33.7 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.75 quarts (0.71 L) | 15 min |
| 2 lb (0.91 kg) | 45 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) | 15 min |
| 2.5 lb (1.13 kg) | 56.2 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1.25 quarts (1.18 L) | 15 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Quick brine, 7.6%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 0.25 quarts (0.24 L) | 10 min |
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) | 10 min |
| 1.5 lb (0.68 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 0.75 quarts (0.71 L) | 10 min |
| 2 lb (0.91 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 1 quart (0.95 L) | 10 min |
| 2.5 lb (1.13 kg) | 89.9 g (3.2 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.25 quarts (1.18 L) | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 15 min at 4.75%, or 10 min at 7.6%. America's Test Kitchen gives those times and does not state a longer time or a reason for the limit. Sitka Seafood Market, a retailer guide, gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as America's Test Kitchen's 15 minute brine, and The Splendid Table says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps America's Test Kitchen's 15 minutes as the maximum at 4.75%; Sitka's 12 minutes is the more conservative figure.
Note
None of the sources behind these fish brines names trout. These values come from general fish brines for steaks and fillets.
America's Test Kitchen tested tuna, salmon, swordfish and halibut and says its fish brine worked regardless of species. Great British Chefs gives a fish brine without naming trout. The trout brines in Wyoming Game and Fish and Maine Inland Fisheries and Wildlife recipes run 2 to 12 hours and come before smoking, and the calculator leaves them out. The full guide is brine trout.
White fish
Fillets or steaks up to 1 inch (2.5 cm) thick, such as cod, halibut and similar fish. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 4.75 percent salt in water for 15 minutes. see warning | 4.75% of water | 45 g (1.6 oz) 3/8 cup Diamond Crystal kosher 3 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 180 g (6.3 oz) 1 3/8 cups Diamond Crystal kosher 3/4 cup Morton kosher 5/8 cup Table salt | 15 min |
| Quick About 7.6 percent salt in water for 10 minutes. see warning | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Standard brine, 4.75%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 11.2 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 0.25 quarts (0.24 L) | 15 min |
| 1 lb (0.45 kg) | 22.5 g (0.79 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 0.5 quarts (0.47 L) | 15 min |
| 1.5 lb (0.68 kg) | 33.7 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.75 quarts (0.71 L) | 15 min |
| 2 lb (0.91 kg) | 45 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) | 15 min |
| 2.5 lb (1.13 kg) | 56.2 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1.25 quarts (1.18 L) | 15 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Quick brine, 7.6%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 0.25 quarts (0.24 L) | 10 min |
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) | 10 min |
| 1.5 lb (0.68 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 0.75 quarts (0.71 L) | 10 min |
| 2 lb (0.91 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 1 quart (0.95 L) | 10 min |
| 2.5 lb (1.13 kg) | 89.9 g (3.2 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.25 quarts (1.18 L) | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 15 min at 4.75%, or 10 min at 7.6%. America's Test Kitchen gives those times and does not state a longer time or a reason for the limit. Sitka Seafood Market, a retailer guide, gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as America's Test Kitchen's 15 minute brine, and The Splendid Table says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps America's Test Kitchen's 15 minutes as the maximum at 4.75%; Sitka's 12 minutes is the more conservative figure.
America's Test Kitchen says its quick brine worked on white fish such as cod and haddock, and its 15 minute fish brine was tested on tuna, salmon, swordfish and halibut. The full guide is brine white fish.
Rules for every seafood brine
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature. Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
The USDA states the refrigerator limit as 40°F (4°C) or colder. Williams Sonoma says to keep food in a brine fully submerged, covered and refrigerated.
Why the percentages here look lower than the recipes
America's Test Kitchen labels its 15 minute fish brine 6%, and it calls its 1 tablespoon per cup brine a 9% solution. Weighed at 6 g per teaspoon for table salt, 5 tablespoons in 2 quarts is 4.75% and 1 tablespoon per cup is 7.6%. The calculator uses the percentages that come from the measures, and in each case the lower figure.
Great British Chefs uses 100 g of salt in 1 liter of water, about 10%, for 15 to 20 minutes for a few portions and up to 30 minutes for a larger side of salmon. Great British Chefs says the flesh will begin to cure if fish stays in that 10% brine longer than its stated time. That warning is about its stronger brine, and it is not the reason for the limits in the tables above. The calculator keeps the lower percentage and the shorter time. The brine ratio chart lists the salt for a quart at each percentage, and the salt per gallon chart lists it for a gallon.
How to choose between strengths
For salmon, trout and white fish, the stronger brine has a 10 min maximum against 15 min at the standard strength. For shrimp, the quick brine cuts the soak from 30 to 45 min to 20 to 25 min. Short windows leave little margin, so set a timer.
The Splendid Table says fish has a delicate structure and should brine no more than 1 1/2 hours, but states no salt amount. Sitka Seafood Market, a retailer guide, gives a maximum of 12 minutes for the same volumes as the 15 minute brine, which is the more conservative figure. The calculator's windows are much shorter. For poultry and pork see the chicken brine time chart and the pork brine time chart.
What this chart does not cover
This calculator covers brining for texture and moisture before cooking. Smoking brines and long salt cures, which run hours to overnight and often include sugar, are curing steps and are not included. Curing salt and nitrite are a different process, and the calculator gives no amounts for them. The guide to over-brining and brine food safety cover limits and handling, and the calculator returns the salt for your own weight and water.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Frequently asked questions
How long should I brine shrimp?
Large shrimp, 21 to 25 per pound, take 30 to 45 min at 1.9%, or 20 to 25 min at 2.85%. Do not brine longer than 45 min at 1.9% or 25 min at 2.85%.
How long do you brine salmon?
Fillets or steaks up to 1 inch thick take 15 min at 4.65% or 10 min at 7.6%. Do not brine longer than that. The times are America's Test Kitchen's, and ATK does not state a reason for the limit.
Does the same brine work for trout and white fish?
Trout and white fish use 4.75% for 15 min or 7.6% for 10 min. None of the sources behind the calculator's fish brines names trout, so its values come from general fish brines for steaks and fillets.
Why does brining help salmon?
America's Test Kitchen found that a brine reduces the white albumin that collects on the surface of salmon as it cooks.
Why are fish brines so much shorter than chicken brines?
America's Test Kitchen says fish muscle has much shorter fiber bundles than meat, so brining works faster. The windows here are 10 to 45 min.
Is this the same as curing or smoking fish?
No. Smoking brines and long salt cures, which run hours to overnight and often include sugar, are curing steps. The calculator does not include them.