Web timer for 12 minutes
You have already rinsed one batch of salted fish and are starting 12 minutes again for the next batch, leaving it in fresh water while you clean the basin or arrange the drying rack. Keeping each batch separate helps you judge the soak by its own thickness rather than by how long the whole chore has taken.
While the second batch soaks, you may switch to messages, weather updates, or another task on your phone. The countdown can continue in a background tab, but its alert may be delayed or muted if the browser suspends the page or the phone enters a battery-saving mode. Returning to the tab occasionally lets you see the remaining time without losing track of which fish is soaking.
For another batch, replace the cloudy or strongly salty water instead of simply restarting with the same basin untouched. Thin pieces may be ready sooner, while thick, heavily cured fish may still taste too salty when the alert sounds. Check one piece, drain the batch if it is ready, or give it a separate short rinse before placing it on the rack in a clean, airy spot.
Frequently asked questions
Should thin salted fish stay in the water for the full 12 minutes before drying?
Thin pieces may lose enough surface salt earlier, especially if they were lightly cured. Check one near the end and drain the batch early if the saltiness suits the dish you plan to make.
What if thick salted fish still tastes too salty after 12 minutes?
Change to fresh water and continue with another short soak rather than leaving it in cloudy brine. Humid Philippine weather affects drying more than rinsing, so drain the fish well and keep the next soak separate from time spent arranging the drying area.
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