船釣鬼頭刀 活締後做乾濕兩種熟成生魚片。Dolphinfish dry-aged for sashimi.
感謝陳船長幫我留了腦絞剪腮斷尾水凍的鬼頭刀，頂級的保存手法讓鬼頭刀的肉質提升了不少。這次做了乾式、濕式熟成各5天，分一部分給會員抽獎，腹肉做酸菜魚。 您也可以在下列地方聯絡到我 FB： / 346bvwiu IG： / makingsashimi LINE：https://page.line.me/make_sashimi #鬼頭刀#生魚片#熟成魚#シイラ
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3.9kg Hairtail for dry-aged sashimi.
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The most expensive fish I have ever bought, made into sashimi more expensive than bluefin tuna.
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Finally made some smoked salmon after a long time. Eating salmon 2-3 times a week is great for yo...
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【此生必吃】今年竹午好多 吃看看海中和牛的生魚片
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（警告）別再點了！你以為的深海高級魚，全是會「菊花漏油」的廉價替身#海鮮造假#假鮭魚#假三文魚#油魚#巴沙魚#羅非魚#台灣鯛#食安黑幕#寄生蟲#肝吸蟲#一級致癌物#異鱗蛇鯖#淡水紅鱒#鱈魚#生魚片
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【從海洋到餐桌EP.3】最頂級的處理法! 金目鯛在船上做神經絞放血，熟成6日生魚片。
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Pulling Nets with Farmers | Harvesting 500KG Big Fish to Sell at Village Market
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Rare Miyazaki Wagyu A5 - Teppanyaki in Japan
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【此生必吃】千金易得 闊腹難尋，魚腹要闊 荷包也要夠闊才行。
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數學諾獎菲爾茨獎首位中國女性，王虹破解的百年難題三維掛谷猜想，究竟是什麼？人人能聽懂的數學題，為何難住人類一百年？10分鐘搞懂
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Produced in Taiwan Shima Aji aged 7 days to make sashimi.
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剛釣起來要帶回的魚，最方便快速的現場活締處理方式!
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In the fishing port Ikejime8.5KG red sea bream, aging for 10 days to make sashimi.
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The World's Most Beautiful Parrotfish – Incredible Sashimi Cutting Skills & Amazing Seafood Dishes
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The World's Most Expensive Salmon
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