On Food and Cooking

mucus covering the skin should be transparent and glossy. With time it dries out and dulls, the proteins coa ...

glossy appearance. With time, the surfaces dry out and the proteins coagulate into a dull film. There sho ...

flat, and soften the texture. They don’t really make the fish inedible. That change is caused by microb ...

Some ocean bacteria (species of Photobacterium and Vibrio) produce light by way of a particular ...

Fish lasts nearly twice as long in a 32ºF/0ºC slush as it does at typical refrigerator temperatures ...

its temperature below the freezing point. This effectively stops spoilage by bacteria, but it doesn’t stop ...

for fatty fish such as salmon, six months for most lean white fish and shrimp. Like frozen meats, froze ...

People in many parts of the world enjoy eating ocean fish and shellfish raw. Unlike meats, fish have ...

contamination by other foods. Because parasitic worms are often found in otherwise high-quality fish, the U. ...

The original sushi seems to have been the fermented preparation narezushi (p. 235); sushi means “salted” ...

immersing them in citrus juice or another acidic liquid, usually with onion, chilli peppers, and other seaso ...

Salty Poke and Lomi To the world’s repertoire of raw fish dishes, the Hawaiian islands have contributed poke (“ ...

important ways, above all in the delicacy and activity of their proteins. They therefore pose some spe ...

and reinforce the sweet-savory taste, and the volatile aroma compounds already present become more volatile ...

Freshwater trout have characteristic sweet and mushroomy aromas. Salmon and sea-run trout, thanks to the carotenoi ...

smell with their own. Acidity — whether in a poaching liquid, or in a buttermilk dip before frying — al ...

minimize fishy odors. Start with very fresh fish and wash it well to remove oxidized fats and bacte ...

Target Temperatures In meat cooking, the critical temperature is 140ºF/60ºC, when the connective-tis ...

60ºC. Some dense-fleshed fish, including tuna and salmon, are especially succulent at 120ºF, when still slig ...

quickly. Japanese researchers have peered through the microscope and identified the likely culprits: the enzy ...