First things first, why even bother salting your fish? Well, for starters, salt brings out the flavor of the fish and helps to remove any excess moisture. This makes for a tastier and firmer fish when it's cooked. Plus, it can help to preserve the fish for longer periods of time. Discover the middle path - where plant based food and traditional Japanese food meethttps://www.alldayieat.com/go/chuudouNow, onto the actual salting process. The first thing you want to do is choose the right type of salt. Sea salt or kosher salt are both great options, as they have larger crystals which make them easier to control when you're sprinkling them on the fish. Just make sure you don't use too much, or you'll end up with a fish that's saltier than the ocean.Next, you'll want to make sure you're salting your fish at the right time. If you're cooking it right away, you can salt it up to an hour before cooking. But if you're planning on letting the fish sit in the fridge for a while, hold off on salting until right before cooking, as salt can draw out moisture and dry out the fish over time.When it comes to actually salting the fish, don't be afraid to get your hands dirty. Rub the salt all over the fish, making sure to get into all the nooks and crannies. And if you're feeling extra fancy, you can even add some herbs and spices to the mix for some extra flavor.Now, onto the fun part. There are a few ways to tell if you've salted your fish properly. The first is to give it a taste, of course. If it's not too salty and the flavors are well-balanced, then you've done a good job. But if it tastes like you accidentally dumped the entire salt shaker on it, then you might want to start over.Another way to tell if you've salted your fish properly is to look at the texture. If the fish is firm and flaky, then you're on the right track. But if it's mushy or tough, then you might have gone overboard with the salt.And finally, if you really want to impress your dinner guests, you can try the old-fashioned way of testing the saltiness of the fish: by using a live frog. Yes, you read that right. Apparently, in the old days, chefs would place a live frog in a pot with the salted fish. If the frog hopped out, the fish was too salty. If it stayed put, the fish was just right. Now, I wouldn't recommend trying this at home (or anywhere else, for that matter), but it's a fun bit of culinary history to know.So there you have it, folks. Salting your fish properly is a simple yet important step in the cooking process. Just remember to choose the right salt, salt at the right time, and don't be afraid to get a little hands-on. And who knows, maybe someday you'll impress your dinner guests with your knowledge of the live frog salt test.And if you're wondering what all those white specs are on the fish. It's called shiokoji, salted fermented rice. You didn't know your fish could taste any better, now did you? try this instead of salt next time and you'll be in for a very pleasant surprise.Shiokoji might sound like a tongue-twister, but it's actually a delicious and healthy seasoning that's a must-try for anyone who loves good food. Made from a mixture of rice koji, salt, and water, shiokoji has a unique umami flavor that can elevate any dish to new heights. Discover the middle path - where plant based food and traditional Japanese food meethttps://www.alldayieat.com/go/chuudouShio Koji- Salted Koji Rice (Salted Fermented Rice) Recipehttps://www.alldayieat.com/recipe/shio-koji-salted-koji-rice-salted-fermented-rice/Komekoji (to make shiokoji)https://www.alldayieat.com/go/miyako-koji-200g-malted-rice-for-making-shio-koji-miso-sweet-sake-pickles-pack-of-2/ japanese cookbooks and cooking programshttps://www.alldayieat.com/shop free japanese tea guide https://www.alldayieat.com/teaguide/ Discover the middle path - where plant based food and traditional Japanese food meethttps://www.alldayieat.com/go/chuudouKeep in touchhttps://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1https://www.facebook.com/pattokuyama/https://www.instagram.com/alldayieatlikeashark/https://www.pinterest.com/alldayieat/All Day I Eat Like a shark - Japanese recipes and blog posts https://www.alldayieat.com/DISCLAIMER: As an Amazon Associate I earn from qualifying purchases. This description may also contain other affiliate links, which means that if you click on one of the product links, Ill receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for your continued support!
