Nice large piece of Fish for this experiment!!!
Breaking it down by removing all the bones and trimming it down for the next step. I planned on stacking them and using TG to bind them together. Its important that they were roughly the same shape.
I decided to brine the fish for two reasons. It keeps the fish moist during the cook and it will remove the unsightly patches of white albumin which I hate!! Albumin is a protein that oozes out of the muscle as it cooks coagulating on the surface. How do you brine? I use a 10% brine (5% sugar) for about 25 minutes. Simple.....do the math. I used 1600 grams of boiling water and to that I added 320 grams of kosher salt and 160 grams of sugar. After the salt and sugar were dissolved I added 1600 grams of ice to cool it off. I added the fish once the brine was cold. I did a lot of fish that day but you can use less brine if you want. Just do the math. I.E 800 grams of boiling water 160 grams of salt and 80 grams of sugar. Toss in 800 grams of ice and you got the same brine but just less.
Coated the first piece of salmon with TG. I know the picture is skewed but the fish pieces are about the same size and shape.
Stacked and ready to be rolled tightly in plastic wrap. Instructions on how to wrap can be found HERE.