Super huge bluefin tuna cutting skills(6)
1 year ago
It’s easy for fishers, but it causes fish tons of stress, and floods their bodies with chemicals like cortisol, adrenaline, and lactic acid. Those chemicals make the fish taste bad, smell “fishy,” and rot quickly. But there's a better way: a four-step Japanese method called ikejime. It involves sharp knives. And a brain spike.
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