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A comment on Ike Jime, the Japanese Slaughter Method for Tastier Fish. Parent comment
The pictures of the muscle are when the fish is alive (overcrowding). That I can believe.
But drawing a distinction between just cutting the dishes head off versus an elaborate process laid out? I haven’t seen any evidence it matters.
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The pictures of the muscle are when the fish is alive (overcrowding). That I can believe.
But drawing a distinction between just cutting the dishes head off versus an elaborate process laid out? I haven’t seen any evidence it matters.