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Thread: Some Fish Fabrication

  1. #21
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    Quote Originally Posted by Citizen Snips View Post
    the sake will also kill any excess bacteria

    i do something similar to fish livers as i do with the roe sacks (when we get them). i soak them in saltwater for 24 hours then pull them out and pat them dry. i will then salt them to pull out as much of the remaining liquid as possible before the soak in sake or vodka for about 2 hours. then i make a marinade of water, sake (or vodka again), salt, sugar, korean pepper flakes, rice wine vinegar, yuzu, mirin, kombu, and bonito flakes. first cook off alcohol then add remaining ingredients and bring back to boil. remove and let cool under refrigeration. strain it over your liver or roe sacks and let sit for 2 or 3 days for liver and 1 week for roe sacks.

    from there you could do any number of things to the liver. for the roe just open the sacs and reserve the eggs.
    maybe I'd try that with the whole red snappers that are coming in Monday. We usually soak the liver and roe in milk, den dregged in seasoned corn flour and deep fried to add texture to salads or even our own staff meals lol..

  2. #22
    Senior Member Citizen Snips's Avatar
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    just remember it takes some time. i prefer this method if you are not going to fry them. i personally think that the liver and roe are way to delicate to fry and should be enjoyed in a way that preserves the integrity and freshness of the product.

  3. #23
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    i'm getting excited lol... can't wait for monday!!!

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