Learn how the Japanese preserve fresh fish.

The Japanese believe that food should be consumed when it is at its freshest, especially raw foods like meat or fish, because at that point, the food has reached its "peak of freshness."

However, if preservation is absolutely necessary, refrigeration is the most commonly used method. Below are three basic steps for preserving fresh fish at home:

Step 1: Process the fish's internal organs, gills, and scales.

The internal organs of a fish are the most susceptible to spoilage because bacteria begin to attack and multiply there. Therefore, we need to remove the internal organs first!

Additionally, the gills and scales of the fish also need to be cleaned to remove the fishy smell. This is because the gills contain many blood vessels, which are the cause of the fishy odor.

Step 2: Soak in water.

After cleaning and placing the fish on a plate, use paper towels to pat dry the surface of the fish. Pat until the fish is completely dry!

Step 3: Use plastic wrap and a zip-lock bag to wrap the fish.

Wrap the fish tightly in plastic wrap and place it in a zip-lock bag to prevent the surface from coming into contact with outside air, which creates conditions for bacteria to grow. Then, place the fish in the freezer to preserve it; the fish will retain its freshness and flavor after freezing.

For each type of fish, you also need to adjust accordingly. For example, with salmon, because this fish is relatively large, to easily preserve it at home, you need to cut the fish into small pieces, perhaps sprinkle a little salt or use some Japanese soy sauce, then pat the fish dry with paper towels, wrap it tightly with plastic wrap, and place it in a zip-lock bag. Frozen salmon can be used to cook many delicious dishes such as grilled, fried, or in sauce.

As for tuna, if you intend to make sashimi, you should use completely fresh fish to ensure its flavor and freshness, because when refrigerated, the flavor of tuna will only be half of what it was originally. For grilled or heat-treated dishes, you can also marinate the fish with seasoning before refrigerating it.

You're probably wondering how long fresh fish can be used after being refrigerated at home? Generally, properly refrigerated fish can be used for about 4 to 5 days from the date of storage. However, depending on the freshness of the fish and other factors (such as whether the freezer temperature is maintained if you open it too frequently...), the usable time of refrigerated fish can be reduced.

Whether to use fresh or chilled fish depends on the menu and the dish you plan to prepare, so adjust accordingly.

Thu Trang