熟成魚

熟成魚

熟成はシンプルです。

魚が本来持つ成分や酵素の働きを利用し、イノシン酸や遊離アミノ酸（グルタミン酸など）などの旨味を最大限に引き出します。

大前提に

・血中のヘモグロビンの酸化を防ぐ為に血抜き

・魚になるべくストレスを与えない様な適正な締め方

・酸化や腐敗を防ぐ為、真空状態で2度前後で保管

①魚が本来持ってるATPをなるべく多い状態で

イノシン酸に変える。

ただ、寝かせすぎるとイノシン→ヒポキサンチンに代わり

旨味が苦味やえぐみに変わるから注意。

②魚が本来持ってる分解酵素によりタンパク質分解をし、ペプチドを経て遊離アミノ酸（グルタミン酸など）に変える。

寝かせすぎると食感が悪くなるから注意。

なので①でイノシン酸が1番多い状態➕②でほどよい食感を残しつつ、遊離アミノ酸が多い状態が1番狙うところ。

タイミングが大事です。

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.

（店主のGoogleビジネスプロフィール投稿より）