soak in or saturate with salty water.

"brined anchovies"
Brining is the process of submerging a cut of meat in a brine solution, which is simply salt
dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more
flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out
during cooking!
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). Other levels of concentration are called by different names:
Water salinity based on dissolved salts
Fresh water Brackish water Saline water Brine
< 0.05% 0.053% 35% > 5%
Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of saltper 1 quart
(4 cups) of water. In a container large enough to hold your meat (and preferably with a lid to
avoid sloshing), dissolve the salt in the water. Add your meat.

The chemical formula of brine solution is Na+ (aq) Cl (aq). This aqueous solution of common
salt is mainly used as a preservative. It is called sodium chloride solution in the chemistry
laboratory.