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Masterclass: Fish aging

  • 6Steps


The taste gives very clear answers: the ripening concentrates the flavor, since it dries the fish obviously without drying it (which would be the result of a too long aging, or of a fish that is too small), but rather keeping the juices, but with less water and therefore more aroma; in addition, the texture changes (the process relaxes the muscle fibers) which remains firm but then melts on the bite, almost a velvet that spreads on the palate between clear, precise scents, without improper aftertaste. Basically, it is an essence of fish that emerges when tasted raw; during cooking the aging reduces the time of exposure to heat, after all it acts as a sort of pre-cooking; this involves the maintenance of all the organoleptic properties, as well as the internal humidity. It is a raw-but-cooked fish, that is, it is cooked without the negative consequences of cooking (and the skin, in turn dried by aging, is much more tasty and crunchy).

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