Aged Fish<\/p>\n
Aging is simple.<\/p>\n
We use the fish’s own compounds and enzymes to draw out the fullest umami \u2014 inosinate and free amino acids such as glutamate.<\/p>\n
The essentials:<\/p>\n
– Bleeding, to keep the hemoglobin in the blood from oxidizing<\/p>\n
– Killing the fish properly, with as little stress as possible<\/p>\n
– Vacuum-sealing and storing at around 2\u00b0C to prevent oxidation and spoilage<\/p>\n
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.<\/p>\n
Second, the fish’s own enzymes break protein down through peptides into free amino acids. Left too long, the texture suffers.<\/p>\n
We aim for peak inosinate, ample free amino acids, texture still intact.<\/p>\n
Timing is everything.<\/p>\n
(From the owner’s Google Business Profile post)<\/p>","protected":false},"excerpt":{"rendered":"
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