January 20, 2022
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Report: Hurricanes cost commercial fishing and seafood sectors $580 million Experts Call This Easy-To-Follow Eating Style The Best Healthy Diet Plan In 2022 The Woodland Resort’s Back Table Kitchen & Bar Welcomes Chef De Cuisine, Debuts Seasonally-inspired Dinner Offerings And Launches Weekend Brunch GSMC analysts pick top 2022 trends El Anzuelo Fino | Queens Gazette New foundation aims to curb pervasive marketing fraud in caviar trade Cooking With Rania: Seafood Pasta Report: Hurricanes cost commercial fishing and seafood sectors $1.36 billion Development of fatty liver disease under a healthy diet New restaurant Detention gearing up for launch

The Untold Truth Of Sashimi

The best sashimi doesn’t necessarily arrive on your plate straight from the sea. Instead, high-quality sashimi served in top Japanese restaurants is aged. Many fish varieties, including tuna, have very little umami taste when freshly caught. Their texture can also be rather tough. Dry-aging seafood reduces moisture and breaks down proteins, tenderizing the flesh and flavor molecules (via Tatler).

Japan’s classic seafood aging technique is called kombujime, which involves salting, rinsing, and pat drying the fish. Once ready, the fish is weighed down between sheets of kelp for up to several days depending on the size of the catch. Some very big fish are sometimes aged for around 15 days. Aging fish is a fine art, however, since seafood can go bad very quickly. “[We] work hard not to serve fish on the day it comes, and to hold out as long as possible until it reaches the peak of its flavor,” chef Max Levy from Okra Kitchen told Tatler. “Unfortunately, the curve on the other side of that peak is a steep, downhill one, occurring in a matter of hours as opposed to days or weeks with beef and poultry.”