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I know there is alot of debate about this....but how do other members feel about putting salt in the rub or salting right before grilling?

O.K. well I just started a cook job p/t at the local bar. So Lent is here and they are doing a fish fry every Friday. Well the main cook there orders frozen cod fillets and thaws them in water on Thursday and leaves them in water till Friday in the walk in. She then told me just to pick a piece...