The chef Junya Yamasaki taught ike-jime and shinkei-jime to a crew of small commercial fishermen. Now, there's a new kind of bluefin tuna in town.
I appreciate how this process could reduce overfishing by nature of the time consuming methodology.
I appreciate how well-researched and thoroughly immersive this post is. Thank you!
“Last of The Blue Water Hunters”. Read it.
Fascinating
I appreciate how this process could reduce overfishing by nature of the time consuming methodology.
I appreciate how well-researched and thoroughly immersive this post is. Thank you!
“Last of The Blue Water Hunters”. Read it.
Fascinating