Quote:
Originally Posted by TCS
What would icing for 24 hours have changed?
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This is kinda gross but if your talking sushi or sashimi technically it does two things, one the flesh decomposes a bit which "ages" it which makes it more tender, with a better flavor, and two some of the parasites that might be present in the flesh cant survive in dead flesh so they die.
Personally I gut my fish, cut off their heads and tails wrap them in newspaper and freeze them whole. Then thaw them out and cut them up for sashimi which seasons the fish as well and in theory limits your exposure to bad things like parasites.
Jim