Reader-added tags include "'Fishing enthusiast showdown' flag", "'Fishing on rough seas' flag", and "There's a fish market there, ain't there?"

Fish meat is always an opaque white when fully cooked (unless it's salmon).

Unless my eyes are playing tricks on me, the blackfish in panel 1 shows large amounts of translucent grey areas, which means that the fish is still partially uncooked.

Etnaz said:

Fish meat is always an opaque white when fully cooked (unless it's salmon).

Unless my eyes are playing tricks on me, the blackfish in panel 1 shows large amounts of translucent grey areas, which means that the fish is still partially uncooked.

No matter....Mamagasa cooking seems to die for~

Etnaz said:

Fish meat is always an opaque white when fully cooked (unless it's salmon).

Unless my eyes are playing tricks on me, the blackfish in panel 1 shows large amounts of translucent grey areas, which means that the fish is still partially uncooked.

Most fish don't have to be completely cooked to be edible; otherwise, sushi and sashimi wouldn't be a thing. Just think of it as a medium-rare fish.