Hello! I’m Saburo Sukiyabashi, the owner of Sushi-dokoro JITAKU, the fictional sushi restaulant in the internet. Today’s topic is maturing raw fish. Do you understand what that means?
Is fresh fish really good taste?
Do you think that sushi is good as fresh? It’s sometimes true but sometimes wrong. Fresh fish is crunchy, not smell and safe. However, it is not good with shari(rice) because it’s little hard contrary to shari. And there is not enough taste. So some sushi chef matures fish for some weeks!
Some weeks! You must be surprised because, normaly, fish becomes spoiled quickly. But in Japan, sushi chef can do it! The reason is that some fishermen in Japan can keep fish fresh. It means that they are eliminating blood and internal organs early and completely from the body and keep low temperature. So we can enjoying aging raw fish in Japan!
I charanged matureing fish I bought at “Genkai-nada fisherman club”!
I use HITACHI’s refrigerator “Vacuum Chilled” . It has great chilled room that keeps ice temperature and 0.8 atmosphere so it’s very useful for maturing fish, I think (Note: HITACHI doesn’t recommend this way to use).
I wrapped salmon and sawara in aluminium foil. And then…after four days…
Salmon floze! I think wrapping with aluminium foil is wrong way. The next time, I will wrapped fish in paper.
Next time, I will try making sushi with these fish!
If you live in foreign country, you should not mature fish because I think there is no fisherman who is eliminating blood and internal organs early and completely from the body and keep low temperature. So please enjoy aging fish when you will travel to Japan!