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Monday
Jul202015

The Practical Philosophy of Fish-Killing and The Ike-Jime Man

DateMonday, July 20, 2015 at 12:00AM

The less trauma a fish goes through before and during slaughter, the higher the quality of the meat.

Simple as that.

LINK (via:Cooking Issues)

AuthorEl Guapo | CommentPost a Comment |
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