10 October 2022
When fish are caught and then not returned to water, they generally won’t live for long. And in a country that’s as hot as Thailand, that means that they’ll begin to lose that delicious fresh-from-the-sea quality in just a few hours. But don’t worry! We’ve got some simple techniques that you can use to make sure that you only ever get the freshest, best tasting seafood. If you want to know more, read on.
1. Using ice to keep fish fresh : A technique commonly used on trawlers is to store the catch in ice that is mixed with seawater. This helps to rapidly get the catches’ body temperature down to close to zero, which then keeps it fresh. When you’re storing fish like this, it needs to be kept somewhere that’s really clean and hygienic, and you also need to make sure that it’s kept away from any sources of heat.
That means that when you catch the fish, they first need to be washed and cleaned, and then they need to be chilled as quickly as possible. The problem is that Thailand is obviously a hot country and ice melts very quickly here, so you have to make sure that you’ve got enough ice on hand to keep the fish chilled for as long as it’s going to be stored.
2. Killing the fish with a blow to the head : This is done just before preparing the fish for eating but one disadvantage of this is that it can damage the flesh, which then generally can’t be used directly.
3. Use the ‘iki jime’ technique : This is an advanced method for preparing fish that was invented by the Japanese. This involves inserting a knife under the fish’s gills and then severing the spinal column and major blood vessels in the neck. You then cut the spine near the tail and insert a wire into the spinal column to destroy the spinal cord. Once you’ve done that, you put the fish in a bowl of water and ice for around half an hour. This drains the blood from the fish, leaving it ready for cooking.
4. Use the Fish Stunner : This is another way of ensuring that you have the freshest possible seafood. It’s also a really easy technique that’s especially suitable for busy restaurant kitchens that have to process a large volume of seafood every day. The Fish Stunner works very rapidly, and when you need to process a fish or other kind of seafood, you simply take it out of its tank, drop it in the machine, flip the switch, and you’re done. The Fish Stunner works by passing a mild electric current through a water bath and this then painlessly renders the produce unconscious before it rapidly passes away. The whole process is controlled by the flick of a switch, and it takes just 90 seconds to go from live catch to processed but perfectly preserved and unblemished seafood that can be cooked however you like. What’s more, the Fish Stunner can be used with any kind of seafood.
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