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Brining is a preliminary operation in the process of salting-ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate prediction of water loss and equilibrium conditions.