14 May '11, 5am

Fresh! : And I made cured Hamachi

Fresh! : And I made cured Hamachi

Get just Hamachi Fillet and not the stomach or other parts. You’re making cured Hamachi, so you don’t need the premium parts. For best results, the Hamachi should be bought on the day of serving itself. If you can’t get it on the day, after curing, clean the Hamachi with a dry cloth and wrap in plastic wrap and store in a cold (but not freezing) part of the fridge no more than a day before. Skin off. Totally off. The skin lends an unpleasant taste after the cure, so make sure the fishmonger gets it all off; he will tell you the skin is the best part but that’s him just being lazy. Skin off! After coating with the cure, wrap the Hamachi tightly in the plastic wrap. Optimum timing would be 2.5hrs for a 9oz (255g) piece of Hamachi Fillet but not more than 3hrs. After curing, the fish would be slightly hard, this is part of the curing process. Your knife has to be very very sh...

Full article: http://food.recentrunes.com/?p=8522

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