Fresh Gray jobfish aged for 9 days to make sashimi.
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Fresh Gray jobfish aged for 9 days to make sashimi.
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. 現在您也可以在下列地方聯絡到我 FB：https://www.facebook.com/346bvwiu IG：https://www.instagram.com/makingsashimi/ LINE：https://line.me/R/home/public/main?id=make_sashimi #生魚片#熟成魚#活締#定置網 #agedfish#sashimi#アオチビキ #活け締め#Ikijime
256, 357 | 2 год. назад | 2, 972 - 0
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.
現在您也可以在下列地方聯絡到我
FB：
IG：
LINE：
#生魚片#熟成魚#活締#定置網
#agedfish#sashimi#アオチビキ
#活け締め#Ikijime
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