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ABSTRACT

Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1-5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.