+
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 ›

More from Chowhound

The Best New Cookbooks for Spring 2020
Food News

The Best New Cookbooks for Spring 2020

by Amy Schulman | Springtime means warmer, sunnier days, an influx of new seasonal ingredients, as well as plenty of...

These Are the Most Popular Recipes on Pinterest Right Now
Food News

These Are the Most Popular Recipes on Pinterest Right Now

by Amy Schulman | As we continue to spend more time at home, we may find ourselves reaching toward the kitchen, spending...

11 Cocktail Ingredients You Have Hiding in Your Kitchen
Recipe Round-Ups

11 Cocktail Ingredients You Have Hiding in Your Kitchen

by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...

Tropical Drink Recipes for a Spring Break Staycation
Recipe Round-Ups

Tropical Drink Recipes for a Spring Break Staycation

by Julie Vadnal | This is the year when even the most ardent spring breakers should be staying home. Social distancing...

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.