In terms of ingredients, the bitterness may be caused by the quality of the sake brew or fish guts. Sake brew may carry a bitter flavor if it is spoiled or contaminated. And if the fish urchin is accidentally broken during handling, it may also cause the taste of the fish to become bitter.
In terms of preparation steps, the fish may not have been properly cleaned or handled, or something may have gone wrong during the cooking process. Here are some of the step-by-step problems that may cause bad fish to taste bitter:
1. The fish has not been cleaned and processed in enough time, and there may be residual substances such as blood and guts left behind, which may contribute to the bitter flavor.
2. Not cooking at the right temperature may cause the fish to be undercooked or overcooked, which can also lead to a bitter flavor.
3. The ratio of seasoning may not be appropriate, for example, the ratio of wine to salt, too much or too little seasoning may lead to bitterness.
To solve these problems, it is recommended to ensure the freshness of the sake brew and the intactness of the fish guts when purchasing the ingredients. When handling fish, carefully wash and remove blood and guts. When cooking, ensure proper temperature and time so that the fish is cooked but not overcooked. Also, pay attention to the proportion of seasonings to avoid over-salting or over-sweetening.