Keeping the catch as fresh as possible
Nov 16, 2014 6:48:25 GMT -7
Cwi555, woodyz, and 1 more like this
Post by Ceorlmann on Nov 16, 2014 6:48:25 GMT -7
I've been watching a lot of Japanology Youtube videos lately covering many different subjects, and during the episode on the Tsukiji market (largest fish market in the world) they showed one method to keeping the fish as "fresh" as possible over a period of more than an hour or two.
I know NOTHING about what to do with the fish after you catch it other than eventually cook it and eat it. I don't know if what was shown is something to consider or not.
What these folks are doing is called "spiking." There are three main things that are done to the fish. 1) A cut to the gills to stop any further attempt on the fish's part to breathe. 2) Make a cut to the tail to bleed out the fish. 3) Insert a wire alongside the spine of the fish going up and down until the fish stops moving. This is in addition to keeping the fish in a cold, stored environment for transportation purposes.
Further in the episode a fish merchant particularly skilled in the spiking process took a spiked and a non-spiked sample to a lab to be tested. After waiting three hours (simulating the fish leaving the Tsukiji market) an ATP test (substance that supplies organisms with energy) indicated that the spiked fish scored an 11.4 which isn't much different from a live fish. The non-spiked fish scored a 0.7 which indicates it already isn't fresh (at least not by Japanese standards anyway). After 12 hours the spiked fish still scored an 8 which is still in the fresh category.
Thought I'd share since I don't know how well known it is among us the spiking process.
I know NOTHING about what to do with the fish after you catch it other than eventually cook it and eat it. I don't know if what was shown is something to consider or not.
What these folks are doing is called "spiking." There are three main things that are done to the fish. 1) A cut to the gills to stop any further attempt on the fish's part to breathe. 2) Make a cut to the tail to bleed out the fish. 3) Insert a wire alongside the spine of the fish going up and down until the fish stops moving. This is in addition to keeping the fish in a cold, stored environment for transportation purposes.
Further in the episode a fish merchant particularly skilled in the spiking process took a spiked and a non-spiked sample to a lab to be tested. After waiting three hours (simulating the fish leaving the Tsukiji market) an ATP test (substance that supplies organisms with energy) indicated that the spiked fish scored an 11.4 which isn't much different from a live fish. The non-spiked fish scored a 0.7 which indicates it already isn't fresh (at least not by Japanese standards anyway). After 12 hours the spiked fish still scored an 8 which is still in the fresh category.
Thought I'd share since I don't know how well known it is among us the spiking process.
