Brine is a solution of salt (usually sodium chloride) in water. In different contexts, Brine may refer to salt solutions ranging from about 3.5% (a typical concentration of seawater, or the lower end of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining (now less popular than historically). Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them (or increasing taste).
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.)[1] Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat.[2] The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.
