Editing Brining (section)

==Fish==
[[File:Herring - Russian style (brightened).jpg|thumb|Brined [[herring]]]]
As opposed to [[salted fish|dry salting]], fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation.<ref name="Catsberg2013">{{cite book|author=C. M. E. Catsberg|title=Food Handbook|url=https://books.google.com/books?id=Yrt9CAAAQBAJ&pg=PA90|date=12 March 2013|publisher=Springer Science & Business Media|isbn=978-94-009-0445-3|pages=119–120}}</ref>

Wet-salting is used for preparation of:<ref name=Catsberg2013/>
* Salted [[herring]], non-gutted, with hard or soft roe and heavily salted (20% NaCl brine, with final product containing around 12% salt), 
* [[Soused herring]]  which is [[gutted]] and lightly salted (2–3% NaCl), without [[roe]],
* [[Anchovies as food|Anchovies]], which can be immersed in brine or wet-salted. After several years, the fish liquefies and can be processed into paste or anchovy butter,
* [[Caviar]] and other types of [[roe]].