OK - to do a test run, I bought some salmon from Costco. Not knowing how fresh it was, I brined it for several days and then poached it for a few minutes, immediately rinsed it, and then put it into jars with onions and a brine that I'd made with vinegar, juniper berries, peppercorns, etc.
Texture was pretty interesting. I haven't soaked fish in salt before but I'm thinking I may do that in the future before grilling.
But poaching definitely changed the texture. Not bad, just not what I wanted.
It's raw here on in.
WAFE - Passover staple? So while I agree with you on the rollmops it appears you're not the Seventh Day Adventist we all thought you were!