Home | Tournaments | Calendar | Weather | Merchandise | Sponsors |
|
Recipes Here! Here's your little corner to demonstrate your culinary skills. |
|
Thread Tools | Rate Thread | Display Modes |
08-08-2018, 03:06 PM | #1 |
Registered User
Join Date: Jun 2013
Location: New Port Richey FL
Posts: 1,984
|
Ike Jime Japanese fish prep method explained
I have spent the day reading about this amazing technique to improve on the flavor and texture of many fish, some of which I'd never considered eating.
Here's a great link to articles about it, if any of you are interested. I'm going to start doing this with certain fish from now on and see how it goes. http://www.cookingissues.com/index.html%3Fp=1690.html |
08-08-2018, 08:41 PM | #2 |
Registered User
Join Date: Aug 2015
Location: Palm Harbor, FL
Posts: 953
|
Re: Ike Jime Japanese fish prep method explained
Eric, I recall reading about this technique with tuna but never considered it with other fish.
And here you go... |
08-09-2018, 05:31 AM | #3 |
Registered User
Join Date: Jun 2013
Location: New Port Richey FL
Posts: 1,984
|
Re: Ike Jime Japanese fish prep method explained
ROTFLMAO - is that REAL? Damn, someone in marketing wasn't very "woke" - I can hear the LGBTQWTF crowd screaming already!
|
08-09-2018, 07:40 PM | #4 |
Registered User
Join Date: Aug 2015
Location: Palm Harbor, FL
Posts: 953
|
Re: Ike Jime Japanese fish prep method explained
lol... Not gonna lie, if that thing could debone like they illustrate, I'd buy it. I've been wanting to cook more fish whole due to the waste with filleting.
|
Bookmarks |
Thread Tools | |
Display Modes | Rate This Thread |
|
|