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>Why is fish served in asian cunts so much "fishier" tasting than food served at home?

Ive visited around 12 Asian countries and in every single one of them their fish dishes had a much stronger flavor than the same dishes in the US, why is this?
>>
1. they eat different species of fish
2. most of their fish is wild instead of factory farmed
3. wypipo don't season their food
>>
the way of preparation is also different
smoked/solar dried/properly aged fish contain more amino acid (through decomposition of protein) and you feel stronger fish taste
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>>93320752
Explain the sushi then, sushi over here isnt very strong tasting, yet the sushi I had in Japan was very fishy tasting.
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Just fry it so all you taste is grease.
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>>93321009
You're eating dethawed frozen fish
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>>93322007
But the popular train of thought here is "fresh" fish isnt fishy tasting, and fishy tasting fish isnt fresh.
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>>93320255
But that's good for health because of EPA and DHA.
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The gutter oil brings out the flavor
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>>93321009
>you feel more taste and UMAMI in aged tuna

they are properly aged
熟成 means aging
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>>93323121
Zhang, we do not use gutter oil like you Chinks
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they pour fish sauce on it (and that's a good thing)
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>>93323224
>eating old fish is better

what level of cope is this?
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>>93323394
they like to wait until rigor mortis sets in and age meat in general
the yellow man loves funky flavors
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>>93323394
now I understand that you are just an ignorant burger who doesn't know about aging of beef or tuna

https://www.thesushigeek.com/the-sushi-geek/2016/02/05/719
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>>93323576
doesnt explain why like grilled fish in Vietnam, or fish soup in china is fishy as fuck tasting.
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>>93323394
>holy moly, this guy doesn't know about aging of beef
have you never been to a decent steak house?

>>93323477
blue cheese eater talks about 'funky flavors'
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>>93323702
also Vietnamese or Chinese often add sauce made of fermented fish (魚醤)
we usually use soy sauce which is made of fermented soy beans
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>>93323702
>fishy as fuck tasting.
Probably this or fish sauce was used in its preparation.
https://en.wikipedia.org/wiki/Shrimp_paste
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>>93323844
>>93323783
Not fish Sauce. I use it in my cooking at home a lot, also they use fish sauce in a lot of dishes that dont contain Fish and it never results in an overly fishy dish.
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>>93320255
Different fish
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>>93323702
this is how Vietnamese fermented fish sauce is made

https://www.thekitchn.com/how-fish-sauce-is-made-a-visit-with-a-fish-sauce-maker-in-sa-chau-vietnam-maker-tour-203405
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>>93323913
What about shrimp paste?
Its usually added while sauteing the ingredients or making sauce to marinate grilled fish.
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>>93324176
I don’t ever use fish paste. Is it exclusively used in fish dishes?
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>>93323224
>>93323576
A fish should be moving when you're about to cook it. Stop being disgusting.
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>>93320255
Maybe it's fresh water versus sea water?
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>>93324250
uneducated subhuman Greek should not talk

https://en.wikipedia.org/wiki/Beef_aging
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>>93324350
>fish is beef
stupid nip
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>>93324422
>this nigger doesn't know about aging of fish/meat at all
>still talkative about food

where are your 'best' restaurants, retard?

https://en.wikipedia.org/wiki/List_of_Michelin_3-star_restaurants
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>>93324214
Its made of shrimp or krill not fish and a condiment used for variety of dishes from salads to dipping sauce around SEA and south China.
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>>93324520
I'm a whyteboi but I fucking love this shit. Fermentation in general might be the most god tier of all chemical reactions.
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>>93320255
Because Asians like fish when westerners don't.
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>>93324484
>pacific ocean abo thinking he knows about fish better than a Greek

>Michelin restaurants
absolutely gay
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>>93324673
What about Norway? You eat more fish than any other meat according to the meme maps. Is yours fishy?

I love fish btw, it's the most patrician protein.
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>>93324679
The best fish in my old hometown was at a Greek owned joint they had a ton of different ones depending on what was fresh and they used a lot of different preparations. It was always delicious. I miss that place.
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>>93324702
Yes, especially the white fish.
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>>93324679
>beggar is seething
just learn about aging of fish in that Michelin site kek

https://guide.michelin.com/hk/en/hong-kong-macau/features/%E4%B9%BE%E5%BC%8F%E7%86%9F%E6%88%90%E9%AD%9A/news
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>>93324873
Scandinavia has pickled herring which I really like but I must admit I didn't know you guys aged fish. What does this process look like?
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>>93320255
blue fish have stronger flavor (tuna, mackerel, etc) because of the fat content
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>>93323913
>use it in my cooking at home a lot, also they use fish sauce in a lot of dishes that dont contain Fish and it never results in an overly fishy dish
That's false I put too much in a chicken marinade and ended up with fishy chicken.
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>>93322183
that's correct. fish that starts to rot has more "fishy" taste. especially shrimp.
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>>93324921
>mackerel
This is tragically underrated in America. It's a great fish.
>>
I REALLY fucking want fish for dinner now since browsing this thread.
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>>93324921
>blue fish have stronger flavor
In the U.S. at least bluefish is a specific species.

https://en.m.wikipedia.org/wiki/Bluefish
>>
Fish usually are just grilled or steamed without any oil in Japan,
so I think that explains it tastes fishier.
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>>93324571
>I fucking love this shit
Shrimp paste is babby tier, now fermented durian paste is another level.
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>>93325013
are they hard to find? here we call them jurel and they are the cheapest you can get, a kilo is around 4 us dollars

>>93325072
thanks for sharing the knowledge anon
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>>93324900
their pickled herring is probably intended for long term preservation
in this >>93324873 case, fish is dried over just few days and served as sashimi/ sushi
sometimes fish meat is covered with kelp during aging
Aged fish meat contains more amino acid (inosinic acid) while kelp provides more glutamic acid and you feel more umami
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>>93325200
I've never had the chance to try durian but I want to.
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>>93325270
what is umami c?
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Do you eat Octapus in your country?
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>>93325314
Not very widely but it is available, and great when properly prepared. I am a fan.
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>>93325314
yes but its expensive in my city, I buy cuttlefish instead
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>>93320255
>Ah hyuck, why dem fish taste liek fish and not like tendies momma used to make?
This is what you just posted. Kys by overdosing on McNuggets.
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>>93325423
So mad.
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>>93325423
lel
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>>93325300
>umami
The taste associated with meats and mushrooms.
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>>93325294
Just don't buy a frozen one, its pure shit.
>>93325300
Taste of monosodium glutamate
>>93325314
Octopus is rather rare but cuttlefish is common.
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>>93320255
test
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>>93325539
Frozen durian is probably the only kind I have available here. I've wanted to visit SEA for a long time so whenever I finally do, I'll get some fresh stuff and see how I like it.
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>>93325539
>Octopus is rather rare but cuttlefish is common.
What about squids?
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>>93325617
Squid is much more common in America than octopus. Fried calamari just like your pic in Italian restaurants is what first turned normie burgers on to it. Now it's really common in Asian food served here too. I'd say it's pretty much totally mainstream at this point. All that said, I like octopus more.
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>>93325680
>All that said, I like octopus more.
Supreme taste my friend.
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>>93325314
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>>93324250
you really can't eat fresh salmon as raw, due to parasites.
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>>93325508
>>93325539
thanks for answering
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>>93325849
Isn't that just farmed salmon? Or just wild, maybe? I feel like I remember reading that it was one or the other but not both.
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>>93325617
not as common as octopus or cuttlefish here
>>93325849
if you freeze it the parasite dies, I don't eat raw fish though
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>>93325908
What about ceviche?
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>>93325599
Make sure to visit during durian season which is mid july.
>>93325617
Common as well, seafood around here are those in shallow waters variety since Sunda continental shelf means sea depth is only about 200m at most.
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>>93325999
too risky imo
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>>93326209
the vinegar and acids kills the parasites and somewhat cooks the fish meat.
not that risky imo.
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>>93326250
I've had the flip version of ceviche too. It was fucking amazing. What do you call it again?
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>>93323715
I meant it in a good way
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>>93326250
ceviche doesn't have vinegar, only lemon + salt pepper etc, and it does not kill the parasites
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>>93325599
if you want some extreme durian delicacy
try tempoyak, it's fermented durian adding for another dish
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>>93320255
Asians are a more cold adapted race, and thus prefer oilier fish like mackerels, whose oils are a special adaptation to cold climates.

Africans, Indians and whites usually prefer lowfat whitefishes like cod/sole, or something similar.

Or if they eat meat, they prefer things like beef/goat/lamb and chicken breast, while Asians prefer oilier porks and ducks.
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>>93326327
What is ceviche?
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>>93326357
diced raw fish with onions, cilantro, lemon juice, salt, pepper, etc
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>>93320591
You forgot that if he ate Chinese fish it had special flavored garbage oil
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This is a comfy thread, I've learned a lot.
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>>93326350
I think it's more a matter of availability than preference. Especially if we're talking about what's traditional for each region.
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>>93323956
nuoc mam is the shit; Ive seen people who straight up drink this stuff like its alcohol
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>>93327254
I love it too but I wouldn't drink it. Balls.
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>>93327254
>drinking it
doesn't it contain a lot of sodium?
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>>93327352
I'd imagine so.
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>>93326285
kinilaw

>>93326327
our's has.
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>>93327389
>kinilaw
Yeah dude that's the shit. One of my chick friends from high school was in the Philippines with the Peace Corps and married a flip. He made all kinds of good ass food from there.
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>>93326424
>lemon juice
What kind of lime or lemon is used in S. America?
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>>93327649
The yellow ones




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