On food and cooking the science and lore of the kitchen ( PDFDrive ) 406

immersing them in citrus juice or another acidic liquid, usually with onion, chilli peppers, and other seasonings This period of marination changes both the appearance and texture of the fish: in a thin surface layer if it lasts 15–45 minutes, throughout if it lasts a few hours The high acidity denatures and coagulates the proteins in the muscle tissue, so that the gel-like translucent tissue becomes opaque and firm: but more delicately than it does when heated, and with none of the flavor changes caused by high temperatures Kinilaw is the indigenous Philippine version of acid marination Morsels of fish or shellfish are dipped for only a few seconds into an acidic liquid, often vinegar made from the coconut, nipa palm, or sugarcane, to which condiments have been added In the case of “jumping salad,” tiny shrimp or crabs are sprinkled with salt, doused with lime juice, and eaten alive and moving Salty Poke and Lomi Salty Poke and Lomi To the world’s repertoire of raw fish dishes, the Hawaiian islands have contributed poke (“slice,” “cut”) and lomi (“rub,” “press,” “squeeze”) These are small pieces of tuna, marlin, and other fish, coated with salt for varying periods (until the fish stiffens, if it’s to be kept for some time), and mixed with other flavorful ingredients, traditionally seaweed and roasted candlenuts Lomi is unusual in that the piece of fish is first worked between the thumb and fingers before salting, to break some of the muscle sheets and fibers apart from each other and soften the texture Cooking Fish and Shellfish The muscle tissues of fish and shellfish react to heat much as beef and pork do, becoming opaque, firm, and more flavorful However, fish and shellfish are distinctive in a few ...Salty Poke and Lomi To the world’s repertoire of raw fish dishes, the Hawaiian islands have contributed poke (? ??slice,” “cut”) and lomi (? ??rub,” “press,” “squeeze”) These are small pieces of tuna,... seaweed and roasted candlenuts Lomi is unusual in that the piece of fish is first worked between the thumb and fingers before salting, to break some of the muscle sheets and fibers apart from each other and soften the texture... marlin, and other fish, coated with salt for varying periods (until the fish stiffens, if it’s to be kept for some time), and mixed with other flavorful ingredients, traditionally seaweed and roasted candlenuts