Description
Marinating raw fish in citrus juices to denature proteins and make it safe to eat.
Technical
The acidity of the citrus juice, typically around pH 2.0, breaks down proteins in the fish, making it tender and easier to digest. The marinating time and temperature are critical factors in achieving the desired texture and flavor.
Science
Primary Reaction
Denaturation of proteins
Sensory Profile
Aroma ()
citrusyfreshseafoodherbalspicybright
Wine Analogy
Sauvignon Blanc
Coffee Analogy
Ethiopian Yirgacheffe
Perfume Analogy
Eau de Cologne