This was kahawai done about 10 days
195164
Type: Posts; User: gimp
This was kahawai done about 10 days
195164
Yeah I try to get all fish into salt ice ASAP or at least salt water cooled by ice bottles
Dry aging kahawai firms up the flesh nicely for even better sashimi
I gut & gill & scale, make sure they're nice and clean and very dry, then hang in my meat/beer fridge for several days from a...