Most People Are Cooking Salmon and Fish Wrong! Try These Korean Grandma Tricks for Crispy, Never-Dry

At 82, I still eat fish four times a week, and I have never once felt heavy afterward. In this video I share the Korean grandmother method I have used for more than 60 winters, so your salmon and other fish come out crispy outside, tender inside, and never dry. I explain why fish dries out, how a simple 15-minute salt dry-brine works, the two silent pan mistakes, my rice-water marinade, and how to store and reheat leftovers. I also share an honest safety note about cooking temperatures so you can make the right choice for your own health. All my exact measurements and step-by-step rules are in Halmeoni's Gut & Joint Longevity Bible: 40 Korean Ferments & Morning Tonics. The link is right below in the description. Please subscribe to Halmeoni's Table and tell me in the comments which fish you will try first. This video is for general education and is not medical advice.