美味しい魚を仕立てる知識
- 1 What is the Tsumoto-shiki ultimate bleed out method?
- 2 Tsumoto-shiki X-Treme Fish Tailor Gear summary to be used for the ultimate bleed out method
- 3 The Tsumoto-shiki ultimate bleed out method Procedure
- 4 Ultimate ripening procedure
- 5 Tsumoto type tool summary to be used for the ultimate blood pulling
- 6 Tell us what your message is
What is the Tsumoto-shiki ultimate bleed out method?
The Tsumoto-shiki ultimate bleed out method was born this way.
"Tsumoto-shiki ultimate bleed out method" is the best bleed out method process to maximize the taste of fish by ripening delicious fish.
Mr. Mitsuhiro Tsumoto, who works for a fishery company in Miyazaki Prefecture, was created in his daily work through thorough research into the process of product development, bleed out method, and ripening preservation.
The cooking method researched to reverse the common sense that "fresh fish is delicious" and to establish a culture that does not waste limited marine resources is "Tsumoto-shiki ultimate bleed out method".
“Tsumoto-shiki ultimate bleed out method” is a fresh fish revolution for all anglers, all sushi chefs, all cooks, and all fisheries.
Fish become the most delicious when they Ripening.
Fish that has been aged with appropriate treatment will be very tasty because the original flavor of the fish is drawn.
The reason why “fresh fish is delicious” is because of the texture of the fish that has a chewy texture.
On the other hand, aging the fish brings out the original taste of the fish and is very delicious.
And it is also true that there are so many consumers who do not know this fact.
https://sakana-japan.com/aged-fish/
Why it becomes delicious when the fish caught is tightened and aged immediately
The cause of fish odor is all due to the decay of fish blood.
The fish is raw smelly.
All the causes of fish smelling are due to fish's blood.
The blood and moisture left in the incomplete treated fish will oxidize while they are stored, driving it into decay and producing a bad smell.
The blood of the blood vessels connected to the skin that could not be processing without conventional blood, and the blood of the arteries of the middle bone will disappear the smell from the fish if "Tsumoto-shiki ultimate bleed out method".
The worst thing to do with fish processing is the “just attach live fish to ice water”.
This is a processing method found by many anglers and fishermen.
If you simply put it in ice water and do not tighten the fish, you will burn yourself by rampaging until the fish dies.
These fish can no longer be preserved, rather than aged, and the fish that should be delicious will be tasteless.
Of course, it is out of the question not to put caught fish even in ice water.
Tsumoto-shiki ultimate bleed out method is excellent in that blood can be removed even if the fish is dead and tightened.
The blood of the fish which died two to three days comes off, too, and it is possible to eat deliciously for a long time.
Tsumoto-shiki X-Treme Fish Tailor Gear summary to be used for the ultimate bleed out method
The Tsumoto-shiki ultimate bleed out method Procedure
The Tsumoto-shiki ultimate bleed out method is the following four steps.
1.Cranial nerve destruction (brain death)
2.Cut the ella and let it bleed.
3.Nerve tightening (nerve pulling)
4.The Tsumoto-shiki ultimate bleed out method
1.Cranial nerve destruction (brain death)
Because there is a fish brain on the extension line from ella to the eye, it crushes there with the ice pick and the Cranial nerve destruction (brain death) there.
It is dangerous to do from the upper brow between the eyes because the fish may become violent.
The safest method is to destroy the cranial nerve from the side by holding the fish sideways and holding the face part with your feet.
The reason for the brain tightening is summarized in the reason that it becomes delicious when the fish which catches is tightened immediately and it matures, and the reason for the brain tightening is done. This is to keep the atp- adenosine triphosphate, which is the energy that produces the taste ingredient imp- inosinic acid.
2.Cut the ella and let it bleed.
Cut the white part of the gills on both sides and continue to shake in the sea (in the water) for about a minute, with the fishes jaws and gills separated.
When ella's redness pulls and it becomes white, it is a sign of OK.This will drain 70% to 80% blood.
If you can cut the tail in the appearance problem, the tail is also cut.
Cut off the gills.
3.Nerve tightening (nerve removal)
Open the cut surface of the tail and tighten through the wire to the white hole above the spine.
Most fish are fine with 0.8mm wires sold to fishing tackle shops.
The difference between field tightening, active tightening, and nerve tightening is here.
https://sakana-japan.com/tighten-distinction/
4.The Tsumoto-shiki ultimate bleed out method
First, insert a nozzle from the tail to drain the blood so that it does not become congested during the ultimate bleeding with a hose.
The ultimate bleeding is to put water from the gills with a hose, and the fish body will swell into the pan pan, and the water coming out of the cutting surface of the tail will be transparent.
The blood that comes out of the nozzle is the blood of the artery of the middle bone, and all blood does not come out.
The ultimate bleeding is to put a hose on the gills, apply water pressure, pour water into the blood vessels of the whole body, and send blood out.
In order to remove all the blood from the fish body, it is necessary to do the "Tsumoto-shiki ultimate bleed out method" by applying a hose to the gills and applying pressure.
In this way, do the "ultimate bleed out method" and let them Ripening for at least three days.
By the way, can I use tap water to remove blood? There is a question, but there is no problem by processing it with tap water because it is more important to pull out blood in the body than a small amount of moisture which remains in the body.
but, some people say that if you remove blood with fresh water, the taste and flavor of the fish will come out fish, and that seawater is better than fresh water.
I think that it is a cause that there is a difference of osmotic pressure in the pure water and seawater, but how is it actually?
https://sakana-japan.com/osmotic-pressure/
It’s the ultimate bleed out method to make the fish delicious.[/chat] [chat face=”man3″ name=”” align=”left” style=”type2″]I don't think there is any other way to pull out blood in the bone.[/chat]
5.Visceral treatment of fish
The internal organs are removed from the fish which pulled out blood by doing "Ultimate bleed out method" and it makes it to the state that the ultimate ripening can be saved.
First remove the gills, then cut in from the anus of the fish.
The width to cut at this time can be prevented from rot from the cutting surface by minimizing only "the width that can be cleaned of the blood joint by cutting off the internal organs" to prevent rot.
Cut the outermost part of the intestine with your fingers and remove all the internal organs from the gills.
[chat face=”man3″ name=”” align=”left” style=”type2″]If the internal organs taken out are greasy, it is a delicious fish.You can judgement of the delicious fish by looking at the internal organs.[/chat]
When the internal organs are put out, the blood is removed and cleaned.
Cleaning the blood is a special tool or a hose cut diagonally.
※Because the scale has the effect of protecting the taste of the fish so as not to miss out, it matures without taking it.
Ultimate ripening procedure
The ultimate maturation is the following two steps.
1.Aged preservation treatment
2.Ultimate Ripening Preservation
3.The number of days and periods of ultimate aging
4.Eat the ultimate aged fish
1.Aged preservation treatment
The water of the fish which finished "Ultimate blood removal" is wiped off with paper, and kitchen paper is packed into the internal organs part.
※ In order to prevent the breeding of bacteria during the ultimate maturation, wipe off the moisture of the fish firmly at this time.
Then, the fish is wound with kitchen paper, and it wraps it in the newspaper etc. further.(This is to prevent fish fins from breaking through the aging bag.)
In that state, it puts in the plastic bag, the air of the bag is pulled out by the hose, etc. and it makes it to "Weak vacuum state".
If you have a vacuum machine, it is safe to pack a vacuum.
Creating a vacuum prevents oxidation of the body of the aged fish, while at the same time removing bacteria in the air.
2.Ultimate Ripening Preservation
Water is put on the Styrofoam, the fish which has been made a weak vacuum state is put, ice is put, and the lid is put with the towel etc.
Floating in ice water prevents the fish from being crushed by its own weight during aging when laid down.
In case of maturation in a single degree of ice water, it is also a role to suppress the activity of enzymes and bacteria and prevent rot because it is more cold to put in ice water.
It is possible to lower the temperature of ice water to 0 degrees by using seawater (salt water).
By doing this process, we will put the fish to sleep for more than a week and give the fish its original taste.
3.About the number of days and periods of the ultimate ripening
As a premise, if all the fish are matured, the umami will increase and it will not become delicious.
The period of aging is judged by looking at the potential of the fish.
If you're worried about connoisseurs, it's recommended to eat in about three days.
*It is at your own risk to eat aged fish in the first place.
One of the criteria for determining the ripening period is whether the fat is on when the fish's internal organs are put out.It is.
The fat fish becomes delicious enough to be turned into a sleep.
On the other hand, a thin individual without fat does not taste good no matter how it matures.
A guide of the ripening period for each fish species that I am based on
Root fish: 1 to 2 weeks
Blue objects: 3 days to 1 week
Photomaterial: 1 to 3 days
Bottom: 1 to 2 days
4.If you want to eat the ultimate aged fish
If you don't eat at once, use half of it.
The half of the person who does not eat is left in the state with the bone, and it saves it by the ultimate aging method.
And, it is possible to mature further by waking it up when eating the half of the body and eating it any longer.
Tsumoto type tool summary to be used for the ultimate blood pulling
