When salting, salt reduces the growth of spoilage bacteria and molds while allowing friendly bacteria and local enzymes to populate and break down the relatively flavorless protein molecules and lipids found in fish. This, in turn, reacts to produce even more complex flavors.
In general, the taste of caviar at first is salty and briny with a hint of fishiness—kind of like raw oysters. And after a few seconds, the taste transitions to produce a creamy, buttery or nutty taste.
Smoking is one of the earliest forms of food preservation. Evidence suggests that our ancestors first smoked food during the Old Stone Age (Paleolithic Era). Back then, caves or huts were home to primitive cavemen. They would hang meat to
Meats, fish, and poultry, are all perishable foods. Among the three, fish is the spoils the fastest. Most meat such as beef and pork can be stored for 3 to 5 days. Fish, however, has a very short shelf life of just 1 to 2 days.
Want to know how the Japanese exactly prepare sashimi to make it safe to eat? Here’s how.