+
Home Cooking

Strangely mushy black cod - why?

rcallner | Dec 4, 201103:53 PM     10

One of our favorite dishes is black cod done Japanese style - kasuzuke - marinated with sake lees as the base and then broiled to fabulousness. We have fresh cod in these parts and it's a treat we have enjoyed for years (local, but expensive fish). The last time I made it I was pleased to find the Uwajimaya recipe online so I followed it: mostly what I've been doing, but they have you salt the fish, refrigerate overnight, and then wipe it off and marinade the usual 3 days in the fridge. I didn't dry the fish off that well before marinading it, since there is some water in the marinade I thought it wouldn't matter. Surprisingly, and almost tragically, the final product went gooey mushy at the bottom of the fillets - toward the skin side. It's never happened before, and I'd dearly wish it doesn't happen again. Any theories about what went wrong? As you can tell, I suspect the salt/drying process.....

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

7 Helpful Produce Subscriptions You Should Know About
Food News

7 Helpful Produce Subscriptions You Should Know About

by Amy Schulman | As Americans hunker down in their homes to practice social distancing, you may be wondering how you...

These Bright Kitchen Accessories Are Perfect For Spring
Shop

These Bright Kitchen Accessories Are Perfect For Spring

by Brittany Loggins | The change of seasons, no matter what else is going on, always makes us want to freshen things up...

Find Comfort in This Korean Spicy Silken Tofu Soup
Food News

Find Comfort in This Korean Spicy Silken Tofu Soup

by James Park | Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine...

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now
Table Talk Podcast

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.