Aging plays an important role in improving the quality of cooking and significant effect on the flavor of salmon.
In the past, aging salmon was done to prolong shelf life.
Three methods of aging salmon;
- Aging with salt
The moisture in salmon evaporates and salmon flesh becomes hard due to dehydration by osmotic pressure.
Sprinkle coarse salt on the surface of salmon fillet and keep at temperature of – 1 /2 and refrigerator for 20 – 30minutes then rinse with cold water.
- Aging with kelp
Kelp adds a savory flavor.
Glutamic acid and alginic acid from are absorbed into the salmon
Soak salmon in kelp for 5-6hours for mild aging.
- Aging with vinegar
Is used for the aging of fish, rich in unsaturated fatty acids such as salmon, mackerel and Nile perch(Mbuta). The acidity in vinegar lowers the PH of salmon skin, preventing bacteria and going rancid.
Vinegar prevents the penetration of oxygen and preventing bacteria growth.