> wrote in message
oups.com...
> So in the old days when people couldn't keep fish fresh for long, they
> would marinate it so it would last a little longer. Some purists to
> this day don't like this idea and is considered a waste of fish
> (especially some restaurants who take some high grade tuna and give it
> the marinated or "zuke" (zoo keh) treatment.
>
> I've had fantastic maguro (even chu-toro) zuke in Japan and quite good
> versions in the SF Bay Area.
>
> I was curious what ingredients, other than soy sauce and a few other
> obvious ones, go into the marination? What makes one version taste
> better than another?
>

Nona gave a good general recipe. Zuke actually refers to the fish that has
been marinated.
The marinade itself is called Nikirijouyu. I personally have never tried it
with fatty fish like
chu-toro or Salmon. I tend to prefer the Akami of maguro or even Katso when
available.

M