7 strands braided nylon coated steel. This highly flexible cable allows you to quickly make your bottom line without sleeve.
Finally a knife measuring fish cutting. With its dentellure and blade 49 cm. you can in a jiffy prepare your catch. Stainless steel blade, plastic handle. Professional quality.
Vulcanising tape stiffening your mounts or repair a cane. Resistant to seawater
The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.
You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste
