This question is for all of the Sushi Chefs.
1) What fish do you age and what is the benefit? Flavor, Texture both?
2) How long do you age the fish?
3) Do certain fish age in the freezer, fridge and what temps?
4) Anything additionally you could explain on aging fish would be appreciated.
Thank you!!
Loco
AGING FISH FOR SUSHI
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loco_food_guy
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loco_food_guy
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Re: AGING FISH FOR SUSHI
Thanks Gladius!!!! That.s some great reading on the subject.
Last edited by loco_food_guy on Sat Jan 13, 2018 11:50 pm, edited 1 time in total.
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mauichef
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