|Salt||1⁄4 Cup (4 tbs)|
Wash the fillets thoroughly.
Combine the salt and water and immerse the fillets in the solution for 20 minutes, then drain.
Place the fillets in a single layer on a tray or baking sheet and freeze quickly.
Dip the frozen fillets in water just above freezing.
A thin coating of ice will form over the fillets.
Dip the fillets about 3 times for a smooth glaze.
Wrap each fillet carefully in freezer paper, then place in a freezer container large enough to hold all the fillets and seal.
Small fish may be glazed in this manner to prevent drying out.