Once you experience the smell of Daebanghoe’s blood, it is so disgusting that you will never eat yellowtail sashimi again.
A single large yellowtail fish is so expensive that it has to be scooped up by parts at regular fish markets, but since the breast portion is sold as is, the blood has not been removed. Since the yellowtail fish cannot be dismantled all at once, this is a vicious cycle.
Most of them have a few points of belly fat and blood pressure meat, and unless you personally watch the raw fish, you get a packaged product from somewhere else, and when you get home, you get raw fish from which the blood was not removed properly, and you can’t tell when it was cooked.
If you eat one piece, it’s all squishy and full of the smell of blood…
This makes me reluctant to eat yellowtail raw fish, but it would be better to eat it at a famous local restaurant, even if it is a little more expensive.
A total of two plates at a local raw fish restaurant costs 130,000 won.
0
share