Quote:
Originally Posted by chris138
I swear its 5x better on the third day than the day you caught it. Anyone else feel this way?  |
He's right. Aging is key. First, you have to let all the symptoms of rigor mortis fade away, then it's a prolonged process of enzymatic breakdown resulting in maximum flavory tenderness after about four or five days. I'll happily eat it raw a week after catching if the fish has been kept packed in ice.