What technique is sometimes employed before the main acid cure to ready the fish for ika mata?
Answer
An initial brine bath (salt-water solution)
Some cooks employ a lesser-known preparatory step involving an initial brine bath before the primary curing stage begins with lemon or lime juice. This step consists of briefly soaking the fish in a mild salt-water solution, which is essentially simulating a gentle sea water bath. The purpose of this brine is twofold: it can help draw out excess moisture from the fish, or alternatively, it can slightly toughen the surface. This preparation is particularly beneficial if the cook suspects the fish has a high water content, preventing the final ika mata from being diluted by excess liquid released during the subsequent citrus marination.
Related Questions
What fish was traditionally used for ika mata preparation in the Cook Islands?Which type of tuna is highlighted as a top-tier, favorite selection for contemporary ika mata?What technique is sometimes employed before the main acid cure to ready the fish for ika mata?What is the critical dicing size recommended for uniform exposure during ika mata curing?What is a typical minimal marination time suggested for ika mata when using firm fish like tuna?How does the desired texture of ika mata compare to ceviche styles regarding fish opacity?Which firm white fish is listed alongside trevally as a viable option for ika mata?How were slices of traditional Maroro fish typically cut before marination?To achieve a richer mouthfeel with dense fish like yellowfin, what is recommended regarding coconut milk?Which dish is identified as the Cook Islands ika mata's cousin originating from Tahiti?