9 secrets sushi chefs swear by

Sushi chefs have to work to properly prepare raw fish.These are the secrets that chefs have kept quiet.From code words to exacting the angle of the knife, there is a lot going on behind the scenes.Over the years, sushi has become a popular option for delicious dining. From traditional items to a more modernized take, it's becoming more appreciated all over the world.Regardless of what or how you like to eat your sushi, there are still some things you don't know about it. Here are nine secrets sushi chefs have kept quiet over the years. Though a simple ingredient, the rice is really, really important.It may not seem as if it could make or break the meal, but the rice in sushi is perhaps one of the most important factors, Thomas Park, executive chef at RUKA told INSIDER. "For sushi, the rice is the most important component. The fresh fish is a given," he said. "A sushi chef knows how to pick out fresh fish to serve, but it is how the rice is prepared that makes sushi amazing. Every sushi chef has his/her own recipe for their vinegar. Sushi rice, for optimal texture and taste, should be around body temperature85-98 degrees is the sweet spot. Rice at this temperature is not gummy and has the best texture and 'melts' with the fish." There are certain things you need to pay attention to in order to get the best fresh fish.Fish may be just that to some people, but when it comes to sushi, you should be looking for the best fish to incorporate in your recipe. And according to Park, there are a few things to consider."When selecting fresh fish, you should look for the following: clear eyes, bright and 'metallic' looking scales that shine and are not white, that the flesh is firm and not slimy, and you should check for deep red gills," he said. "Old fish has pinkish-greyish gills."You always need a cold bowl of water.Perhaps one of the simplest things that you need when creating great sushi is really cold water and it's a real game changer. "When making sushi, keep a bowl of ice cold water," Park said. "The cold temperature and wetness of your hands prevent from the rice sticking to your hands."See the rest of the story at Business Insider
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