BFT processing 101

[tomfrmnh]

Good information here,

I have a couple of questions with regard to cleaning and icing the fish. Is freshwater a no no? I have heard that it can spoil the meat. I noticed that one of the videos shows the guy constantly cleaning his knives with water. I was just wondering what the thoughts were with regard to that. Also, when using a brine, are you using freshwater ice or saltwater ice mixed with saltwater? Thanks in advance.

Tom

[red herring]

Tom,
the reason for the constant knife cleaning is that tiny bits of tuna flesh stick to the knife and they can dry quickly which makes the efficiency of the knife go to pot. A clean, moist knife is way happier when making precision cuts in tuna.

No probs with fresh water from a spoilage perspective.

Brine/ice is usually used to chill stuff down 'cause brine achieves a colder temperature than just pure water/ice - think old ice cream makers. Not a critical issue tho . . .

[Fortunamate]

i have to disagree i never wash a fish down with saltwater the meat becomes mushy and the brine does a cheive temperatures colder than 28degrees so it is very nice thing and its freshwater ice in saltwater with some kind of extra salt like kosher or brine solution