Hi Amala – It’s not actually pickling liquid (there’s not that much acid) so it won’t cook the fish or make it tough. I’d go ahead and do that step tonight. Six hours is the minimum for the final step – it will keep longer than that. Enjoy!

Hi, I have begun the brining part and was going to do the pickling part tonight for a party tomorrow night. My friend says that I shouldn’t do that too early because the pickling acids may ‘cook’ the salmon and make it tough. She recommends that I wait until early tomorrow morning before I head out for work. I did the brining from this morning. Is it ok to let the salmon sit in the brine another 12 or so hours over night? Could I go ahead and wash off the brine and finish up this dish even though it will sit in the pickling juices longer than six hours?