Shimofuri is a technique used in preparing fish, when making simmered dishes. Hot water is poured over fillets; it removes oil and outer membranes on the surface of the fish that might cause unsavory smells or a fishy odor. Shimofuri literally means “frosting,” as the hot water turns the surface of the fish a frosty white.
- 1To prepare kinmedai (alfonsino) fillets, score the skin of the fillet crosswise in order to prevent the fish from breaking apart, owing to shrinkage of the skin during simmering.
- 2Place the fillets skin-side up on a flat strainer. Gently pour boiling water over the fillets until the skin slightly changes color.*
- *Fillets may also be placed in a bowl. Pour in copious amounts of boiling water to cover the fish.
- 3Immediately place the fish in ice water to halt the cooking process. Remove any remaining scales. Pat dry with a paper towel.
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