Soaking fish before cooking makes a noticeable difference in taste, texture, and overall enjoyment of the meal. The main question—what to soak fish in before cooking—often leads to simple solutions like milk for reducing fishy odors, a quick saltwater brine for moisture and seasoning, or a light acidic marinade for bright flavor.
These methods help firm up delicate flesh, prevent dryness during cooking, and neutralize any off-putting smells from fish that’s been sitting a bit longer. Whether pan-frying, grilling, or baking, a short soak turns good fish into something really special without much extra effort.
Over the years, I’ve tried different soaks depending on the type of fish and how I plan to cook it. A milk bath works wonders for stronger-flavored varieties like salmon or catfish, while a basic brine suits lean white fish perfectly. The beauty is in how quick and forgiving these steps are—just 15-30 minutes most times—and they deliver juicy, flavorful results that impress without complicating dinner.
Why People Love This Approach to Prepping Fish
Soaking fish draws out excess moisture or compounds that cause off-flavors, leaving the flesh cleaner and more appealing. It seasons the fish evenly from the start, so every bite tastes balanced rather than bland or overly salty on the surface. Many enjoy how it makes the fish more tender and less prone to falling apart on the grill or in the pan.
Home cooks appreciate the simplicity—no fancy equipment needed—and it works across different cooking methods. Plus, it boosts confidence when working with seafood, turning what might feel intimidating into an easy, reliable routine that elevates everyday meals.
Ingredients
For a basic milk soak (serves 4 fillets, about 1-1.5 lbs fish):
- 2 cups whole milk (or enough to submerge the fish)
- 1-2 tablespoons fresh lemon juice (optional, for extra brightness)
- 4 firm white fish fillets (like cod, tilapia, or haddock) or salmon portions
Alternative quick brine option:
- 4 cups cold water
- ¼ cup kosher salt (about 5-6 tablespoons for a 6% brine)
- Optional add-ins: 1 teaspoon sugar, a few peppercorns, or bay leaf
Simple herb-lemon marinade soak (for grilling or baking):
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano or fresh herbs (parsley, dill)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Tools You’ll Need
- Shallow dish or bowl large enough for the fish
- Measuring cups and spoons
- Whisk or fork for mixing
- Paper towels for patting dry
- Plastic wrap or lid for covering
- Tongs for handling the fish
How to Prepare Fish with a Milk Soak
Rinse and Set Up the Soak
Rinse the fish fillets under cold water and pat them dry with paper towels to remove any surface slime or residue. Place them in a shallow dish in a single layer if possible. Pour enough cold milk over the fish to fully submerge it—this usually takes about 2 cups for 4 fillets. The milk’s proteins bind to compounds causing fishy smells, pulling them away for a fresher taste. Cover the dish and place it in the refrigerator for 20-30 minutes; longer than an hour can make the texture too soft.
Drain and Pat Dry
After soaking, remove the fish from the milk and let excess liquid drip off. Rinse briefly under cold water if desired, though many skip this to keep subtle flavor. Pat the fillets thoroughly dry with clean paper towels—this step is key for a good sear or crisp coating later. The fish should feel firmer and smell noticeably milder at this point.
Proceed with Cooking
Season lightly with salt, pepper, or your favorite spices, then cook as planned—pan-fry in butter, bake with herbs, or grill over medium heat. The milk soak helps the fish stay moist inside while developing a nice exterior. For best results, cook to an internal temperature of 145°F, but pull it a few degrees early since carryover heat finishes it gently.
Alternative: Quick Brine Method
Mix the Brine
Dissolve ¼ cup kosher salt in 4 cups cold water in a bowl or dish, stirring until fully dissolved—this creates a mild 6% brine that seasons without overpowering. Add optional sugar or aromatics for subtle depth. Submerge the fish fillets completely in the brine solution. This method draws in moisture and salt for juicier results and helps prevent that white protein (albumin) from leaking out during cooking.
Soak and Finish
Let the fish soak for 10-15 minutes in the refrigerator—longer for thicker pieces up to 20 minutes max. Remove, rinse under cold water to wash off excess salt, and pat completely dry. The short time keeps things simple while improving texture and flavor for grilling, baking, or frying.
Nutritional Information (per serving, approximate for 6 oz soaked and cooked white fish fillet, plain)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 35 g |
| Fat | 4 g |
| Carbohydrates | 0 g |
| Sodium | 400-600 mg (varies with soak) |
| Fiber | 0 g |
Values for plain white fish like cod or tilapia after soaking; adds minimal calories from milk or brine. Rich in omega-3s for heart health when using fatty fish.
Tips for Successful Fish Soaks
- Use fresh fish whenever possible—freezer-burned pieces benefit most from milk soaks.
- Don’t over-soak acidic marinades; 15-30 minutes max prevents “cooking” the fish like ceviche.
- Pat dry thoroughly after any soak for better browning and crispiness.
- For stronger fish like salmon or mackerel, milk or buttermilk works best to tame flavors.
- Always refrigerate during soaking to stay food-safe.
- Experiment with add-ins like herbs in brine for personalized taste without extra steps.
Serving Suggestions
- Pair milk-soaked fried fish with tartar sauce, coleslaw, and french fries for a classic meal.
- Grill brined fillets with lemon wedges and fresh herbs over a bed of greens.
- Bake marinated fish with roasted vegetables like zucchini and potatoes.
- Serve pan-seared portions atop rice pilaf or quinoa for a light dinner.
- Add to tacos with cabbage slaw and lime crema for fun handheld bites.
- Enjoy leftovers cold in salads with vinaigrette for next-day lunches.
Conclusion
Deciding what to soak fish in before cooking opens up better-tasting, more tender seafood with very little work involved. A milk soak tackles odors effectively, a quick brine adds moisture and seasoning, and light marinades bring bright notes—all leading to juicier, more flavorful fish no matter the cooking method. These simple prep steps make home-cooked seafood feel restaurant-worthy and encourage trying new recipes confidently. Next time you bring home fillets, give one of these a go—you’ll notice the improvement right away.
FAQ
Why does soaking fish in milk help?
Milk proteins bind to compounds causing fishy odors and tastes, neutralizing them after 20-30 minutes. It also tenderizes slightly for a nicer texture, especially with stronger-flavored fish.
How long should I brine fish before cooking?
A quick 10-15 minute soak in a mild saltwater brine works best for most fillets. Longer soaks (up to 20-30 minutes) suit thicker pieces, but avoid hours to prevent oversalting.
Can I use buttermilk instead of milk?
Yes, buttermilk adds tangy flavor and works great for frying recipes. Soak for the same 20-30 minutes—it tenderizes well and gives a subtle Southern-style taste.
Is it safe to soak fish longer than recommended?
Short soaks are fine, but extended time in milk or acid can make fish mushy or overly seasoned. Stick to 30 minutes max for milk, 15-20 for brine, and refrigerate always.