No.131 アヤメカサゴ

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アヤメカサゴ

2020.12.15 2019.12.25

【産地】五島灘

【体重】400g

【漁獲日】令和元年12月24日

【処理日】同上

津本式【究極の血抜き】を施行後、約30分水切りします。次に、矢堅目の塩を内外すりこみます。

そして、半自作プール（冷蔵庫）に、弱真空状態で約２度の水中に浸します。

その間にヤフオク出品します。

１円からスタート👍

落札されませんでした。お正月に自宅で食べてみます😁

<img alt="" src="https://thumbnail.image.rakuten.co.jp/@0_mall/monone/cabinet/4562173100025-2.jpg" style="border: none;">

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矢堅目の塩 250g

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posted with カエレバ

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Yahooショッピング

アナログ製法で塩作りに励んでおられます。

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魚食革命津本式究極の血抜き【完全版】

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posted with ヨメレバ

津本光弘内外出版社 2020年01月20日

楽天ブックス

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