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histamine"
Sashi
and then you have to rember that no matter how great you take care of your catch, if the core is cooked (burned) your catch is worthless period.
This happens when the fish gets so hot at the spine, that it cooks from the inside. You can see it when filleted or you do the plug.
Sashi is a nother thing that makes your tuna worthless
and that histamine is no joke,,
during the season if you call ahead anyone is welcome to come down and watch the grading process and learn a few things hands on
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Trying to be the man my dog thinks I am
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