The secret technique, How to keep fish for aging by Michelin Star Sushi Chef
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- Опубликовано: 21 май 2021
- Explaining how to keep fish for aging.
There are few essence point.
Sushi Kimura Singapore
2018-now Michelin 1 star
By Chef-Owner Tomoo Kimura
Website: www.sushikimura.com.sg/
Facebook: / sushi.kimura. .
Instagram: / sushikimurasg
![[ASMR] How to AGE Fish at Home | SUSHI | SASHIMI | Takoshiho Cooks Japan](http://i.ytimg.com/vi/KDsbovV5bls/mqdefault.jpg)
Awesome video chef! 🙌🏽🙌🏽
Awesome video chef 🤙🏾🤙🏾
I want to know how they did it before the days of the Foodsaver. 😕
Yes! There's finally a Michelin ⭐ chef teaching edomae sushi! Thank you so very much Tomoo-san 🙏 There's a lot of questions I've been eager to ask on more advanced subjects. I see some chefs dipping larger fish, like buri, in warm water. Is that to clean the blood out of the stomach cavity? Finally for some fish aging: do you salt, wash & dry them on a daily basis to extract more moisture from them or it best to only salt cure once to avoid over dehydration?
In any case,we shouldn’t use warm water for keeping fish. For aging,we have to learn science,especially why gem n bacteria is increase and how they product toxic. Three of the most important matters are “moisture”,”oxygen”,”blood”. So how to cut above 3 thing however how to reduce damage of fish.
@@sushikimurasingapore9366 I recently bought a tsumoto-shiki to remove blood from the spine & have been changing out the magu paper on a daily basis. I heard moisture & blood are the main causes for causing fish spoilage. I just get confused on how exactly to remove moisture so I'm able to age fish longer. I'm currently trying to age madai & was wondering if salt curing is necessary before I vaccum seal it to remove moisture? Thank you so much for response Tooman-san & very happy you answered my question! 🙏
Tsumoto-Shiki have merit and demerit.
Merit, really can remove blood n nerves for long term aging.
Demerit, body get damage from inners by “fresh water” and actually blood part also one of the umami potentially.
This is ultimate theme of blood of aging.
When we do long term aging like a over 30days,most of fish will be similar umami taste and texture is buttery. actually customers can’t recognize which kinds of fish when they eat it.
And we should talk about what’s difference between wild fish and farmed fish.
High quality wild fish’s blood is very good taste.
However,farmed fish’s blood is just smelly and feel something chemical taste by theirs food.
Farmed fish good point,
Supply is stable,keep average of quality.
Wild fish quality is really depend.
there is ultra high quality to super sad quality.
So chef,fishermen and monger needs experience and correct knowledge.
So just my recommendation,
Farmed fish or long term aging,you can use Tsumoto-Shiki.
If you want to enjoy The Fish taste,you shouldn’t use Tsumoto-Shiki.
Point is not good or bad.
Most important point,we have to understand what’s is this.
BTW
About moisture control,
It’s up to your favorite.
When you don’t want to add salty taste,you can use paper or dry aging.
You need confidence to own tongue! Trust yourself!
@@sushikimurasingapore9366 Thank you so very much for the detailed response Tomoo-san!🙏 They say properly aging fish takes patience & a lot of trial & error. This response truly helped me a lot🙏 There aren't a lot of true edomae chefs in America to ask about these types of concepts & I'm grateful that you were generous enough to answer🙏 I will now have to trust my palate & try to figure out which aging timeframes works best for each type of fish.
@@sushikimurasingapore9366 please help me learn Edomae style too Chef
Thank you for speeding up the tedious parts.
なんて面白いんだ
Hello! Lovely video. I am trying to age fish at home. Do I have to buy fish that have been killed using ikejime? Most fish at the fish shop is killed by just suffocating and will make the flesh tough and increase blood in the muscles.
Honestly speaking,people shouldn’t try to age fish at home for sashimi,sushi without eating for own.
If you really want to try for yourself,you must prepare correct equipment and the surroundings first.
2nd,yes you must using correct taking care of fish.
It’s not only Ikejime.
Keeping correct temperature,blood care and so on.
“Aging fish” is just magic word of marketing on now a days.
And also it’s just common technique for real Edo-Mae sushi chef’s skill and knowledge.
Maybe I write it here very strict and strong words…I’m sorry about it,but I want to tell the real.
I’m very happy that you are interesting in our world!
I will try to explain about technical part on my RUclips channel!
@@sushikimurasingapore9366 Is the fish being cured in the bag or does it remain tough?
Do you use airproof bags or bags which eliminate moisture from the inside to the outside?
Why do u not wrap the skin?
I could not understand for how long one can keep it in the fridge. How long is optimal? Thank you very much.
depends on the fish, like grouper is quite chewy you can leave in the fridge up to 5 days. But the fish must have gone throuhg Ike-jime method. If not, 2 days. And you must change the paper towel every day
Can you share where you buy that paper? Thanks in advance chef!
I think it’s for professional item…you can google “Fresh Master”
Isn't it normal kitchen paper?
What's the main difference between using seaweed and the new technology paper to wrap the fish? Will the seaweed will increase the umami of the aging fish? Or seaweed can't keep as dry as the paper did?
When we use konbu seaweed,absorb moisture and add flavor,Konbu’s umami(natural MSG).
The other side,paper just control moisture.
Umami is coming from only fish.
So when we want to add more flavor n extra umami,we choose Konbu kelp.
When we don’t want to add any other flavor n extra umami,just respect umami from fish meat,we use special paper.
@@sushikimurasingapore9366 Thanks Kimura-san, it's a very good knowledge to me. BTW, your sushi are mostly aged fish?
I’m aging kinds of the big fish,like a Blue fin tuna,grouper,and so on. Only few items.
@@sushikimurasingapore9366 I will find someday to visit your restaurant, great sharing! 👍👍
You call this a skill?
Vacuum pack is a technology!
I age my fish upro 4 weeks without vacuum pack!
Seriously?
You should NEVER want to AGE Sashimi!! You want to PRESERVE it's FRESHNESS!!!
Fresh fish is tense
@@joel5501 Sub ZERO freezer will keep FRESH FISH for at least a YEAR!!
That's not aged for sashimi. It's aged for edomae nigiri sushi
@@808allday7 Ok, thanks. The only AGED raw fish I knew of was making Kim-chi. lol