{"id":697,"date":"2018-03-12T09:24:05","date_gmt":"2018-03-12T00:24:05","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=697"},"modified":"2023-12-15T13:44:11","modified_gmt":"2023-12-15T04:44:11","slug":"why-is-freshly-caught-fish-allowed-to-age","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/why-is-freshly-caught-fish-allowed-to-age\/","title":{"rendered":"Why is freshly-caught fish allowed to age?"},"content":{"rendered":"

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The most delicious time to eat fish differs depending on if it is served as sashimi, as sushi, or boiled. Fresh does not necessarily mean delicious. For example, Japanese Amberjack should be used in sashimi 3-5 days after being caught, in sushi a week after being caught and it can be used in a stew or boiled once it turns black around the edges. This is because the inosine acid, which is responsible for the umami taste, increases after rigor mortis ends and understanding the timing of the peak in flavor is up to the skill of the sushi chef.<\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: March 12, 2018<\/p>\n

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The most delicious time to eat fish differs depending on if it is served as sashimi, as sushi, or boiled. Fresh does not necessarily mean delicious. For example, Japanese Amberjack should be used in sashimi 3-5 days after being caught, in sushi a week after being caught and it can be used in a stew or boiled once it turns black around the edges. This is because the inosine acid, which is responsible for the umami taste, increases after rigor mortis ends and understanding the timing of the peak in flavor is up to the skill of the sushi chef. [sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”] We hope this information will be helpful. Revision … Continue reading Why is freshly-caught fish allowed to age?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[12,71,30,14,4,56],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/697"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":13,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"predecessor-version":[{"id":5020,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/697\/revisions\/5020"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}