Aging FIsh

Jason_37238

Has Anybody been able to find any info on this?

something a little more detailed than 6-10 days tuna

or 3 days for fluke, but like some sort of article or maybe a book?

I can't seem to find anything

Many Thanks

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Comments

FrankM_3301

This may not be what you are looking for, but there is some treatment of this topic among the posts found here: http://www.cookingissues.com/category/ike-jime/

Nicholas_Gavin_68199

This may not be what you're looking for but I have been reading the book, The Art of Fermentation. There are a few chapters on traditional techniques. Some of the chapter titles go as such, burying fish, drying, dry-curing, pickled, salting, fish sauce......

http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1417541686&sr=8-1&keywords=the+art+of+fermentation

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