Nice tips again, Petr. I went down a long rabbit trail researching the Japanese "ikejime" fish-killing practices that include keeping the flesh dry, treating it like beef or alike. We did some tests in the spring on whole rainbow trout dry aged from 1 to 4 days and the flesh also acquires nice culinary qualities as well and no smell as you noted. For me this starts with a quick and clean puncturing kill, keeping cold and scraping/scaling before gutting, and then keeping dry.

@petrhermanadventures9509

8 ай бұрын

I want to try Ikejime one of these days. It sounds very interesting in theory, but I'm a bit skeptical about the benefits, as my salmon are generally in the freezer within a couple of hours of getting caught.

I wrap the whole fish (all fins removed) with paper towel after thin sprinkle of salt on the skin and inside the belly(stuff belly with paper towel) and wrap the whole thing with cling film, sit in fridge overnight, the salt breaks down the slim and stink…sometime I let it sit in fridge for up to six days, perfectly fresh without any fishy smell.

@petrhermanadventures9509

9 ай бұрын

Sounds great!

way to go

Hope fully I didn’t ruin your video today when I was asking your buddy to barrow a pen 😅

@petrhermanadventures9509

9 ай бұрын

Not at all