the purpose of soaking in salt water? I've heard of putting on ice quickly to 'firm up meat'. Is that what salt water does too? Does it have to be icy cold salt water?
I don't know of any benefit of the salt water soaking except it keeps my fillets from curling, and that may just be due to my well water being so hard. They'll get a bit slimy but they're very pliable compared to the stiffness of being in my hard water. And after the soak I blot them dry on paper towels before breading or vacuum sealing. As far as icy cold, I just rinse them off good in cold tap water then put them in the bowl of salt water and frig. For no specific time, just until I have the time to bread or seal them.
It's worked so I keep doing it,,,, until a better/smarter idea comes along
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