salad articles
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?