Flounder Handling
What method do you prefer. Considering best food quality/Freezing long term.
For 20 plus years I have never given it much thought. Catch em slam em Ice em fillet and eat! My father inlaw who is really old school hardly ices them throws them into a cooler next to a frozen bottle then rolls everything in corn meal.
I know there is Japan's method kept alive then Ike Jime using a wire up the spinal cord. This seams a little extreme.
For the sake of argument I know I can just keep doing it the way I have for years.
While the Fish/food is edible, just looking to get maximum Taste, texture and preservation.
They say the more the fish flops around and gets stressed the more acidic the taste as well as toughness.
Also let them bleed out while heart is still pumping then place into iced cooler
While not filleting too soon (Pre Rigor) it is said Fillets will Shrink /Curl more and have little flavor.
Filleted while in rigor mortise stage is not so good either having to break the Fillet membranes while straitening will make it lose moisture and not be as juicy when eating freezing or Cooking.
It is said best to wait until fish comes out of rigor for maximum taste and flesh quality which allows amino acids PH to stabilize into more ATP whatever that is which ads more of a sweet buttery flavor.
Oddly enough i can recall eating all phases whether by mishandling or just lucked into proper methods there may be something to it to achieve consistent results in food quality.
I always heard and thought Fish was Best Fresh right out of the water!
Seems this is not the case.... Same goes for Sushi /Sushi grade.
Apparently there is more of a science kinda like aged Beef.
So the plan is to stun while on the Gigg (Minimize flopping Stress) then Bleed Gut ice down and Fillet only after Rigor is gone. I'm guessing this will provide some grade A fillets.
Again I know we can all fill our gullet with anything. Just looking to improve the table fare.
Anyone have any other thoughts on this?
What method do you prefer. Considering best food quality/Freezing long term.
For 20 plus years I have never given it much thought. Catch em slam em Ice em fillet and eat! My father inlaw who is really old school hardly ices them throws them into a cooler next to a frozen bottle then rolls everything in corn meal.
I know there is Japan's method kept alive then Ike Jime using a wire up the spinal cord. This seams a little extreme.
For the sake of argument I know I can just keep doing it the way I have for years.
While the Fish/food is edible, just looking to get maximum Taste, texture and preservation.
They say the more the fish flops around and gets stressed the more acidic the taste as well as toughness.
Also let them bleed out while heart is still pumping then place into iced cooler
While not filleting too soon (Pre Rigor) it is said Fillets will Shrink /Curl more and have little flavor.
Filleted while in rigor mortise stage is not so good either having to break the Fillet membranes while straitening will make it lose moisture and not be as juicy when eating freezing or Cooking.
It is said best to wait until fish comes out of rigor for maximum taste and flesh quality which allows amino acids PH to stabilize into more ATP whatever that is which ads more of a sweet buttery flavor.
Oddly enough i can recall eating all phases whether by mishandling or just lucked into proper methods there may be something to it to achieve consistent results in food quality.
I always heard and thought Fish was Best Fresh right out of the water!
Seems this is not the case.... Same goes for Sushi /Sushi grade.
Apparently there is more of a science kinda like aged Beef.
So the plan is to stun while on the Gigg (Minimize flopping Stress) then Bleed Gut ice down and Fillet only after Rigor is gone. I'm guessing this will provide some grade A fillets.
Again I know we can all fill our gullet with anything. Just looking to improve the table fare.
Anyone have any other thoughts on this?