Aged Fish
Aging is simple.
We use the fish’s own compounds and enzymes to draw out the fullest umami — inosinate and free amino acids such as glutamate.
The essentials:
– Bleeding, to keep the hemoglobin in the blood from oxidizing
– Killing the fish properly, with as little stress as possible
– Vacuum-sealing and storing at around 2°C to prevent oxidation and spoilage
First, as much of the fish’s ATP as possible becomes inosinate. Left too long, inosinate turns to inosine and then hypoxanthine, and umami turns bitter and harsh.
Second, the fish’s own enzymes break protein down through peptides into free amino acids. Left too long, the texture suffers.
We aim for peak inosinate, ample free amino acids, texture still intact.
Timing is everything.
(From the owner’s Google Business Profile post)
