Pichitto Fish Paper - maguro wrap
Now this is something that is newish to us and might be new to you. It is a specialist type of paper that you can use to wrap fish to enhance its flavour and texture and help with storage.
Now for the science bit. It uses a polyvinyl alcohol film with added syrup and kelp umami components, to create an osmotic dehydration film. This means that moisture and components causing unpleasant odours with small molecules (such as ammonia and trimethylamine) are absorbed by the film. Flavourful components, with larger molecules, cannot pass through the film, and remain within the ingredients.
To help get your head around how you might use it, we've translated/paraphrased the instructions below.
How you can use it:
- Grilling: reduced fishy smell, resulting in intensified umami.
- Stewing: less mushy, allowing the broth to penetrate effectively.
- Deep Frying: quick and crispy frying with a delightful aroma
Estimated time required to take effect:
- sashimi prep(sea bream, sole, yellowtail etc) - a couple hours to half a day
- tuna defrosting - start at half-defrosted, till it gets defrosted completely
- fugu (puffer fish) prep - a day
- prep for fish to be grilled or used for tempura - a couple hours to half a day
Store in a cool place, avoiding direct sunlight. After use, roll up the product while removing air from the bottom of the zippered bag, securely close the opening, and store it back in the outer box. Due to manufacturing, corn syrup components and the surrounding sealed areas may discolour, but it does not affect the quality.
Do not cut the sheets.The paper is not edible or reusable. Leaving the paper on the ingredient for too long may result in over-drying of the ingredients.
We liked this blog post for reading up on how to use it.
Now this is something that is newish to us and might be new to you. It is a specialist type of paper that you can use to wrap fish to enhance its flavour and texture and help with storage.
Now for the science bit. It uses a polyvinyl alcohol film with added syrup and kelp umami components, to create an osmotic dehydration film. This means that moisture and components causing unpleasant odours with small molecules (such as ammonia and trimethylamine) are absorbed by the film. Flavourful components, with larger molecules, cannot pass through the film, and remain within the ingredients.
To help get your head around how you might use it, we've translated/paraphrased the instructions below.
How you can use it:
- Grilling: reduced fishy smell, resulting in intensified umami.
- Stewing: less mushy, allowing the broth to penetrate effectively.
- Deep Frying: quick and crispy frying with a delightful aroma
Estimated time required to take effect:
- sashimi prep(sea bream, sole, yellowtail etc) - a couple hours to half a day
- tuna defrosting - start at half-defrosted, till it gets defrosted completely
- fugu (puffer fish) prep - a day
- prep for fish to be grilled or used for tempura - a couple hours to half a day
Store in a cool place, avoiding direct sunlight. After use, roll up the product while removing air from the bottom of the zippered bag, securely close the opening, and store it back in the outer box. Due to manufacturing, corn syrup components and the surrounding sealed areas may discolour, but it does not affect the quality.
Do not cut the sheets.The paper is not edible or reusable. Leaving the paper on the ingredient for too long may result in over-drying of the ingredients.
We liked this blog post for reading up on how to use it.
Original: $36.22
-70%$36.22
$10.87Description
Now this is something that is newish to us and might be new to you. It is a specialist type of paper that you can use to wrap fish to enhance its flavour and texture and help with storage.
Now for the science bit. It uses a polyvinyl alcohol film with added syrup and kelp umami components, to create an osmotic dehydration film. This means that moisture and components causing unpleasant odours with small molecules (such as ammonia and trimethylamine) are absorbed by the film. Flavourful components, with larger molecules, cannot pass through the film, and remain within the ingredients.
To help get your head around how you might use it, we've translated/paraphrased the instructions below.
How you can use it:
- Grilling: reduced fishy smell, resulting in intensified umami.
- Stewing: less mushy, allowing the broth to penetrate effectively.
- Deep Frying: quick and crispy frying with a delightful aroma
Estimated time required to take effect:
- sashimi prep(sea bream, sole, yellowtail etc) - a couple hours to half a day
- tuna defrosting - start at half-defrosted, till it gets defrosted completely
- fugu (puffer fish) prep - a day
- prep for fish to be grilled or used for tempura - a couple hours to half a day
Store in a cool place, avoiding direct sunlight. After use, roll up the product while removing air from the bottom of the zippered bag, securely close the opening, and store it back in the outer box. Due to manufacturing, corn syrup components and the surrounding sealed areas may discolour, but it does not affect the quality.
Do not cut the sheets.The paper is not edible or reusable. Leaving the paper on the ingredient for too long may result in over-drying of the ingredients.
We liked this blog post for reading up on how to use it.
