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Watch Joshua Skenes demonstrate ikejime, or Japanese fish butchery, step by step

Stashed in: Japan

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Not sure you're gonna want to try this at home, but it's a fascinating photoessay of the steps toward prepping a live sushi-grade fish. A lot of larger fish are already dead by the time they get to the fish market, of course.

That is a huge flat fish he's preparing!

I enjoyed the videos on the page, too.

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