Fish - Brine To Rid Of White Albumin After Cooking

https://www.cooksillustrated.com/features/8335-a-quick-brine-leads-to-prettier-fish?extcode=NSFBD29ZZ

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TO QUICK BRINE LEADS TO PRETTIER FISH
By the editors of Cook's Illustrated
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to you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Here's how to minimize it.
to tested the method on white fish (including cod and haddock) as well as on fattier salmon and saw a dramatic improvement in both. The brief soak also seasoned the fish’s exterior, making it unnecessary to salt it before cooking.
UNBRINED, THEN COOKED: Marred by patches of white albumin.
BRINED, THEN COOKED: Perfectly pretty.