熟成鱼

熟成鱼

熟成其实很简单。

利用鱼本身所具有的成分与酶的作用，最大限度地引出肌苷酸和游离氨基酸（谷氨酸等）等鲜味。

大前提是

・为防止血液中血红蛋白氧化而放血

・采用尽量不给鱼造成压力的恰当的活缔方式

・为防止氧化与腐败，以真空状态在2度前后保存

①在鱼本身所含的ATP尽可能多的状态下

将其转化为肌苷酸。

不过，放置过久，肌苷会转变为次黄嘌呤，

鲜味会变成苦味和涩味，需要注意。

②借助鱼本身所含的分解酶分解蛋白质，经由肽转化为游离氨基酸（谷氨酸等）。

放置过久口感会变差，需要注意。

因此，①中肌苷酸最多的状态➕②中在保留适度口感的同时游离氨基酸较多的状态，正是最想要达到的地方。

时机很重要。

Aged Fish

The concept of aging fish is actually quite simple.

We maximize the fish’s natural umami by utilizing its own biochemical compounds and enzymes, enhancing compounds such as inosinate (IMP) and free amino acids (including glutamate).

The fundamentals are:

* Proper bleeding to prevent oxidation of hemoglobin in the blood.

* Humane and appropriate killing methods to minimize stress on the fish.

* Vacuum sealing and storing at around 2°C (35.6°F) to prevent oxidation and spoilage.

1. Maximizing Inosinate (IMP)

After the fish is harvested, its naturally occurring ATP is gradually converted into inosinate (IMP), one of the key umami compounds.

However, if the aging process continues for too long, inosinate breaks down into inosine and eventually hypoxanthine, which can produce bitterness and an unpleasant aftertaste.

2. Increasing Free Amino Acids

The fish’s own enzymes gradually break down proteins into peptides and eventually into free amino acids, including glutamate.

These amino acids contribute additional depth and sweetness to the flavor.

Timing Is Everything.

（摘自店主的Google商家资料帖子）