How Master Sushi Chef Toshio Suzuki Ages his Tuna Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Paelorian
It's ignorant to think that the freshest fish is always the best. The best sushi restaurants in the world serve frozen fish. The aging of fish, mostly blast frozen and kept in an extremely cold freezer, is a fascinating arcane art of the best sushi chefs. I scoff when people try to advertise never frozen sushi to me as a selling point. If it was frozen properly, it would be higher quality: safer _and_ better tasting. I've learned that tuna the day it's fished is considered inferior. It is generally aged at least a few days at good sushi restaurants, even in Japanese fishing areas where it's caught. Salmon particularly really needs the deep freeze to kill parasites, which is why it only recently became a sushi fish and many Japanese, even sushi chefs, still avoid eating it raw. It only became safe to eat raw with modern deep freeze techniques, which are now required by law in most places. Different fish taste best frozen for different lengths of time. As shown in the video there is an art to details such as how to defrost them. Perhaps in the future the price of such equipment will come down and we'll be able to get superior freezing ability at home. These freezers are far superior at maintaining texture, taste, and nutrition. In some ways freeze drying may be a more efficient means of food preservation (cheaper to store since no electricity is needed, and possibly it holds more nutrition over time) but it is not appropriate for sushi. Blast and deep freezing is certainly the method that changes the food the least over shorter periods of storage (within a year or two for sure, especially as regards texture. The equipment is still too commercial for me as a consumer to know the ins and outs of it, but it is probably the best method of food preservation yet devised, especially for foods like sushi fish. In the future I hope to do most of my food storage by blast and deep freezing or by freeze drying. Much better at preserving food than older methods like canning, though canning will still remain appealing for certain foods for reasons of taste and tradition, similar to other traditional food preservation methods like curing and confit.
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It's ignorant to think that the freshest fish is always the best. The best sushi restaurants in the world serve frozen fish. The aging of fish, mostly blast frozen and kept in an extremely cold freezer, is a fascinating arcane art of the best sushi chefs. I scoff when people try to advertise never frozen sushi to me as a selling point. If it was frozen properly, it would be higher quality: safer _and_ better tasting. I've learned that tuna the day it's fished is considered inferior. It is generally aged at least a few days at good sushi restaurants, even in Japanese fishing areas where it's caught. Salmon particularly really needs the deep freeze to kill parasites, which is why it only recently became a sushi fish and many Japanese, even sushi chefs, still avoid eating it raw. It only became safe to eat raw with modern deep freeze techniques, which are now required by law in most places. Different fish taste best frozen for different lengths of time. As shown in the video there is an art to details such as how to defrost them. Perhaps in the future the price of such equipment will come down and we'll be able to get superior freezing ability at home. These freezers are far superior at maintaining texture, taste, and nutrition. In some ways freeze drying may be a more efficient means of food preservation (cheaper to store since no electricity is needed, and possibly it holds more nutrition over time) but it is not appropriate for sushi. Blast and deep freezing is certainly the method that changes the food the least over shorter periods of storage (within a year or two for sure, especially as regards texture. The equipment is still too commercial for me as a consumer to know the ins and outs of it, but it is probably the best method of food preservation yet devised, especially for foods like sushi fish. In the future I hope to do most of my food storage by blast and deep freezing or by freeze drying. Much better at preserving food than older methods like canning, though canning will still remain appealing for certain foods for reasons of taste and tradition, similar to other traditional food preservation methods like curing and confit.
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Chien
that's great video. However, can you please ask the chef to share which kind of refrigerators he uses and how long approximately is the process he leave the fish in each refrigerator? I love to make some home stuff and really appreciate your help. Thanks so much for a great video!
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that's great video. However, can you please ask the chef to share which kind of refrigerators he uses and how long approximately is the process he leave the fish in each refrigerator? I love to make some home stuff and really appreciate your help. Thanks so much for a great video!
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Ice
As a microbiology student, I'd like to correct - freezing the fish at this temperature kills the parasites, unfortunately, that's not quite right. Freezing the fish is not bacteriocidal, and in most cases simply slows down prokaryotic metabolism - not stopping it.
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As a microbiology student, I'd like to correct - freezing the fish at this temperature kills the parasites, unfortunately, that's not quite right. Freezing the fish is not bacteriocidal, and in most cases simply slows down prokaryotic metabolism - not stopping it.
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قناة
We buy only the freshest of foods then freeze it for 60 years thus destroying any vitamin or mineral that ever excited and missing the whole point of buying fresh. Then we eat it raw so any bacteria growing could continue to kill us from the inside too
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We buy only the freshest of foods then freeze it for 60 years thus destroying any vitamin or mineral that ever excited and missing the whole point of buying fresh. Then we eat it raw so any bacteria growing could continue to kill us from the inside too
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Kevin
I just think its funny when he says dont waste food, but throw away many fish parts that doesn't fit his standard. I've seen many sashimi videos, all of them throws away A LOT of foods into trash can. Don't judge me I'm just saying I think its funny.
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I just think its funny when he says dont waste food, but throw away many fish parts that doesn't fit his standard. I've seen many sashimi videos, all of them throws away A LOT of foods into trash can. Don't judge me I'm just saying I think its funny.
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alex
Cool video. Entire premise is a massive gimmick. You can't concentrate without reducing volume, flavor or otherwise. Freezing causes cellular structure to expand and break cellular walls, ruining protein texture. Placebo gimmick for rich idiots.
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Cool video. Entire premise is a massive gimmick. You can't concentrate without reducing volume, flavor or otherwise. Freezing causes cellular structure to expand and break cellular walls, ruining protein texture. Placebo gimmick for rich idiots.
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Samuel
I went for a late night dinner on a week day when I visited NYC, it was just me and chef Toshio. He was a very friendly and down to earth person, I really enjoy chatting with him. Highly recommend the resturant, well worth its price.
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I went for a late night dinner on a week day when I visited NYC, it was just me and chef Toshio. He was a very friendly and down to earth person, I really enjoy chatting with him. Highly recommend the resturant, well worth its price.
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iluvsquarez
Flash freezing is a requirement in NY if the fish is to be served raw so there's nothing to glorify over the standard flash freezing process. The emphasis should be on the duration of the freeze, not the medical-grade freezer
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Flash freezing is a requirement in NY if the fish is to be served raw so there's nothing to glorify over the standard flash freezing process. The emphasis should be on the duration of the freeze, not the medical-grade freezer
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Guest
wow, amazing. most places freeze for only a few days for the flavor to come out. If you eat super fresh fish, day of kill, you can't taste the flavor of the fish meat so it's best to wait a few days.
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wow, amazing. most places freeze for only a few days for the flavor to come out. If you eat super fresh fish, day of kill, you can't taste the flavor of the fish meat so it's best to wait a few days.
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bashibashi1
is it just me but he says dont waste or motainai, but earlier he says not to use the dark meat as it has stress and too much oxygen. seems a little contradicting.
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is it just me but he says dont waste or motainai, but earlier he says not to use the dark meat as it has stress and too much oxygen. seems a little contradicting.
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