Why do we need to use Nanoclean when preparing fish?
After 3 to 4 hours of being caught, the meat on the fish will start drying out. The fish will start to rot and have an odor after 8 to 10 hours. This is due to oxidation, and also because germs and bacteria start growing in the fish. When using Nanoclean to prepare the fish, the water is in an alkaline state. The germs and bacteria will not be able to survive in this water condition. Thus, the fish will be fresher, the odor will go away, and the meat will be more tender.
