Despite the presence of food processing technologies, there is a growing need for data analysis. The possibility of controlling time, cost and quality is attainable by employing predictive models. Thus, the present study was conducted to determine whether the Peleg equation could be used to simulate the rate of salt gain during brining herring at a specific brine concentration and brine retention time. In addition, a novel model was implemented to predict salt uptake at various brine concentration levels, even those that were not tested. For bringing solution concentrations of 10%, 15%, 20% and 25% at the same arrangement, the resulting Peleg constants via a Peleg model (MPC) recorded values of K₁ (rate constant) and K₂ (capacity constant), with 14.21069, 14.70289, 11.00787, and 8.800355 g/100g and 0.212660574, 0.11740342, 0.118972, and 0.115634 g/100g, respectively. Fitting these models yielded a significant correlation (R²) and good accuracy (0.93,0.96, 0.93, 0.94). After being combined with a peleg (MPC) model, a polynomial model (IPM) that had previously calculated peleg constants for various brine concentrations demonstrated the capacity to predict various salt uptakes under those various brine concentrations when combined with peleg model equation, with correlation (R²) values of 0.926621, 0.964524, 0.941048, and 0.958703, respectively. The models provide accurate predictions for salt uptake, advancing the cost, time, and quality of the herring industry.