What specific pre-cooking technique is recommended for small M. merlangus fillets to help structure hold up better?
Answer
Rubbing the fish with salt for approximately half an hour
Due to the rapid breakdown of protein structure in *Merlangius merlangus* flesh post-mortem, handling small fillets requires special attention before cooking to prevent them from becoming mushy. The recommended procedure involves lightly rubbing these smaller portions with salt and allowing this contact to persist for about thirty minutes. This short salting process mimics the structural benefits achieved through brining larger cuts, helping the protein matrix to firm up slightly, which allows the delicate flesh to maintain better integrity when subsequently grilled, poached, or fried.
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