Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish
by jessaustin on Tuesday February 05, 2019 @10:41AM
(#19086262)
from TFA:
“There isn’t much difference when we cook a fish with and without ike jime on the first day itself when it’s still fresh,” [chef Dannel Krishnan] explains. “The difference comes in only in the third, fourth and fifth day of aging. The fish that’s prepared by ike jime is still firm, and the flesh is pearly. The one that’s not becomes mushy.”
“There isn’t much difference when we cook a fish with and without ike jime on the first day itself when it’s still fresh,” [chef Dannel Krishnan] explains. “The difference comes in only in the third, fourth and fifth day of aging. The fish that’s prepared by ike jime is still firm, and the flesh is pearly. The one that’s not becomes mushy.”