大型の真鯛を捌く②~握りになるまでとカブト焼きの作り方~how to fillet a big red snapper and make sushi 寿司屋の仕込み

by イシ
1336

大型の真鯛を捌く②~握りになるまでとカブト焼きの作り方~how to fillet a big red snapper and make sushi 寿司屋の仕込み

 

寿司屋の仕込みの一部始終を動画で紹介していますよろしければチャンネル登録お願いします

 

 


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取りあえず寄生虫はいなかったみたいです。 醬油の方が美味しいかもしれません。