Description
Fijian kokoda transforms raw fish into a firm, opaque texture by marinating it in acidic citrus juice.
Technical
The citric acid in lime juice lowers the pH to ~2.5, disrupting hydrogen bonds in fish proteins and causing them to unfold and aggregate. This acid denaturation is temperature‑sensitive and time‑dependent, with optimal results achieved at 4–10 °C over 15–30 minutes. Over‑marination or elevated temperatures accelerate denaturation, producing a mushy, rubbery texture and loss of delicate flavor.
Science
Primary Reaction
Acid‑induced protein denaturation
Sensory Profile
Aroma ()
citrusfreshmarinebrighttangyherbaloceaniczesty
Origin & History
Civilization