Hello my friend, I really have enjoyed your uploads!!! Especially when you go fish and spear dive for your quarry! There are so many things that I wonder about, but are hard to catch because of the language barrier. As far as why you seem to age or let rest some of the fish you process and not others. Also the duration of time this is done. I wish you had close caption translated to English. I think that there would be much more interest in your channel, and your views would skyrocket. But if it's not possible, I understand. I will continue to watch your videos, thank you!!! Now I will use "Google Translate" to try and make it easier for you to see what I said. こんにちは私の友人、私は本当にあなたのアップロードを楽しんでいる! 特にあなたの採石場で魚と槍のダイビングをするとき! 私は不思議に思うほどたくさんのことがありますが、言語の壁のために捉えにくいです。 なぜあなたは老化するか、あなたが処理する魚の一部を残りの部分に残すように見えるのですか? また、これが行われる時間も。 クローズドキャプションを英語に翻訳してもらいたいです。 あなたのチャンネルにもっと関心があり、あなたの意見が急上昇すると思います。 しかし、それが不可能なら、私は理解しています。 私はあなたのビデオを見続ける、ありがとう! 今私は "Google翻訳"を使って、私が言ったことをあなたが容易に見られるようにしようとします。
@clackersclarke4450
5 жыл бұрын
Most people think that sashimi or sushi needs the freshest fish. Most fish made into sashimi right after being caught is not as good as fish that has had a rest as you put it. I dont know how long for each type of fish. But generally I let my fish sit un-filleted for 12 to 24 hours but cleaned and gutted. The flesh sets and flavours come out. With the spanish here he ate it (sashimi) after one day and after 3 days. He prefered the spanish after a 3 day rest. Next time you catch a fish try half that day, and the other half after a rest.
ke iisssssoooooo fala serio meu vc manda muito kara pppaaaarrrrraaaaabens esse gole na cerveja e de matar meu manda uma para mim tem koragem ke issso amigao onde vc mora to indo ai agora
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