Fresh Gray jobfish aged for 9 days to make sashimi.

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Gray jobfish was caught at the Guangrong Fixed Fishing Ground in Shicheng, Yilan. I made Ikejime on site, bled it, removed its internal organs, and took it home to mature. It weighed 2.5 kilograms and had a very plump spindle shape. It was a delicacy I had never tasted before. Thank you to the sea for the gift.

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#生魚片#熟成魚#活締#定置網
#agedfish#sashimi#アオチビキ
#活け締め#Ikijime