Barton Seaver: Hi, I am Barton Seaver and today we are cooking up Atlantic striped bass also known regionally as Rockfish here in Washington DC. This is one of the Blue Ocean Institutes's 'Green List' species and right now in this segment we are going to show you about brining. Now I have filleted up the fish and we have these three little fillets. I am going to fillet up the other side for you. We are starting off with about a quart of cold water here. Its important to start with cold water not to bring up the temperature of the fish and then we have got about two tablespoons of salt and one tablespoon of sugar. Now we are going to mix this into the water and then just dissolve that in there and what the purpose of this doing is you want to create a liquid thats almost flavored like the sea and what the salt does is it penetrates into the flesh of the fish, giving it a sense of greater moisture as well as making it a little bit more forgiving in the cooking process, that you can cook it a little bit longer, a little bit slower and still end up with a very moist product as well. Salt is a great natural enhancer of the flavors of the fish. So being that you are seasoning it all the way throughout, you end up with the fish tasting more like it is and you highlight the freshness of it a little bit more. So its a great process. I do this for almost every fish that I serve with the exception of Tuna, I think it just changes the texture and the appearance of it a little too much. So a fillet like this coming from a medium size Rockfish about an inch thick will probably take about 25 minutes to brine. You dont worry about dissolving all of the salts right off the back because that will happen. We are just going to just put the fillets in there and then put it right in the refrigerator. Let it sit for about 25 minutes and afterwards you can just pull it out and pat them dry with paper towel. Now in the next segment we are going to start cooking up the broccoli as well as our pine nut sauce for our Catalan Spanish inspired dish.