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The Japanese technique of Ike Jime - very neat

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The Japanese technique of Ike Jime - very neat

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Old 08-08-2018, 11:23 AM
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Default The Japanese technique of Ike Jime - very neat

I have spent the day reading about this amazing technique to improve on the flavor and texture of many fish, some of which I'd never considered eating.

Here's a great link to articles about it, if any of you are interested. I'm going to start doing this with certain fish from now on and see how it goes.



http://www.cookingissues.com/index.html%3Fp=1690.html

THIS is why sashimi and sushi, when prepared properly with fish that were dispatched and treated right, tastes so damn good.
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Old 09-06-2018, 08:12 PM
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yamiee!
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Old 09-12-2018, 05:32 AM
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Not telling us the results was a real buzz kill
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Old 09-12-2018, 05:36 AM
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Originally Posted by Watergator View Post
Not telling us the results was a real buzz kill
Results so far have been great - fish that I've done this one for sushi and for ceviche taste a LOT better than ones I haven't done this with.
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Old 09-12-2018, 10:32 AM
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Originally Posted by Watergator View Post
Not telling us the results was a real buzz kill
Part 2-4:

ike jime

Haven't read them yet, but there they are!
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Old 10-11-2018, 05:16 AM
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The pictures of the stress reactions in fish tissue is especially interesting.

The Practical Philosophy of Fish-Killing and The Ike-Jime Man
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