Deelisious, I stand guilty of being a bit off-topic on your original question. We are a small, yet dedicated group here on Let's Talk, and at times we do stray, but it's all about sharing and learning about food, recipes and cooking. We try to answer questions about what Melinda has talked about on her weekly shows.
I agree with Maynard, Leni's responses are what I remember from hearing Melinda talk about this topic previously== but I didn't listen to the show last weekend, so I can't comment on the exact fish or brine. I do recall it must be a firm fleshed white fish or it would fall apart in the brine. It's all about the texture.
Maynard, add King Crab to the list of growing seafood that travels to Japan. Japan bids highest on the Alaska King crab catch, so the BEST goes to them because they pay the highest price. Sad, isn't it? We can't even keep our own "catch" in our own country.
Since Guts told us about Louvar I have been researching this fish and now I REALLY must find some! It is rare and a "hidden" treasure, so they say.
Hope everyone had a great weekend. You sure had more sunshine than here in the Northwest!