Lethrinus nebulosus Aged 8 days sashimi.

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I bought Lethrinus nebulosus in Keelung, Taiwan. It is highly rated in Japan and is considered a high-end ingredient, but it is an ordinary fish species in Taiwan. During the ripening process, the fish body is very firm, and there is not much water seepage. All the way to the 8th day, because I really want to eat it, it will be opened. In fact, it should be a little longer. The incision is completely free of oxidation, which is quite successful.

#Agedfish##Cutting_fish#Lethrinus_nebulosus
#sashimi#ハマフエフキ#熟成魚#生魚片
#自家製#魚的做法