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The ginger helps with the aroma. What fish are you using? In theory you could age the bones for a few days, since ultra fresh fish actually has less glutamates.
by hardwaregeek 3y ago
The ginger helps with the aroma. What fish are you using? In theory you could age the bones for a few days, since ultra fresh fish actually has less glutamates. You can also roast the bones to get some light color. Or add in some kombu for more umami.
- c_o_n_v_e_x 3y agoI started spearfishing recently. All the "cool" people are dry aging their catch. I didnt realize aging increases glutamate content.