Yellowtail School on the Sounder

[Mahigeer]

Thanks for the post.

I could not help thinking about the blood in the water.

[chris138]

Originally Posted by Mahigeer

Thanks for the post.

I could not help thinking about the blood in the water.

That's the price to pay for grade A+ sashimi. Immediate bleeding on the water, gutted and gilled, cured on brine ice for at least 24 hrs, cut in the dark of night and never frozen.