What is the critical dicing size recommended for uniform exposure during ika mata curing?
Answer
Around a half-inch cube
The size to which the fish is diced is crucial for achieving optimal curing results in ika mata. Recipes often call for the fish to be cut into uniform, bite-sized pieces, specifically around a half-inch cube. This precise dimension maximizes the surface area exposed to the lemon or lime juice, facilitating even 'cooking' or curing of the flesh. If the pieces are cut significantly larger, a common textural issue arises where the exterior becomes fully opaque or chalky white before the interior has had sufficient time to firm up, leading to an undesirable uneven texture throughout the salad.
Related Questions
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