Growing up in Rhode Island, I have always been blessed with some of the freshest local seafood available. I have decided that once fishing season comes around, I would like to see a fish from ocean to table to gain a greater appreciation for my seafood, and just to try something new.
Does anyone know how to tell the optimum time to let the fish rest before cooking? Is this waiting until it has passed through rigor? If so how do you know when this has occurred? I can't seem to find much information about this.
P.S. Has anyone tried Ike Jime technique?