What You Need to Know
The citric acid in lime juice lowers the fish pH to 2–3, causing myofibrillar proteins such as myosin and actin to unfold and aggregate into a gel-like matrix. This acid–protein interaction disrupts disulfide bonds, leading to coagulation and a firmer texture while trapping flavor compounds. Precise control of pH, temperature, and curing time is essential to balance safety, texture, and sensory quality.
Key Parameters
Equipment
Glass/ceramic bowl (no metal)Sharp fillet knifeCitrus juicerFine-mesh strainer
Steps
- 1.
Kokoda in Lolo (Fiji): Showcases fresh reef fish with coconut cream
- 2.
Ota Ika (Samoa): Uses similar marination with added seaweed
- 3.
Poisson Cru (Tahiti): Emphasizes carrot addition in the marinade
The Science
Primary Reaction
Acid‑induced denaturation and coagulation of myofibrillar proteins