Cookbooks sometimes recommend that a salt water soak for 30 minutes will help to rid fish fillets of their" fishy" taste. Choose the best explanation why this step would be effective. O Diffusion will put more water into the fish and dilute the" fishy" contents. O Surrounding the fish with a low water concentration should draw out water ( osmosis ) and any molecules in it. O Surrounding the fish with a high water concentration should draw out water and any' fishy“ molecules in it. O Surrounding the fish with a high salt concentration should mask the "fishy' taste.​