Osakana and The Lobster Place are not typical fish markets there aren't many shops out there that treat their fish better. Serious Eats / Vicky Wasik Assess Your Fish Market "Of course, freshness is important," Haraguchi says, "but the most important thing is how it's handled the closer it gets to the table or the customer." The fillets are then allowed to air-dry in a refrigerator designed to maintain a controlled temperature and humidity level to reduce the moisture content in the flesh, a process sometimes referred to as "aging." "Taking the moisture out is sanitary, and it makes the fish more flavorful," Haraguchi says, noting that "a lot of people make the mistake of packing fish right after it's filleted, and there's a lot of moisture still left, whether it's from the fish or from the water used to clean the fish." After the fish has sufficiently dried, it's frozen in a super freezer to kill parasites.
BASS FISH OUTLINE SKIN
Some fish undergo further treatments in order to make the skin edible-for example, the skin on Spanish mackerel is torched, and boiling water is used to blanch porgy skin in a process known as yubiki-while others are skinned. Instead, it is scaled, gutted, and de-headed carefully washed in running water and filleted. The fish Osakana receives is never allowed to stay whole overnight.
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