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.
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.
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.
That night......Mama-gasa's lovingly made large blackfish burn-off.
First, sprinkle on plenty of salt, then lightly grill it...
I'll Go Someday
Oh, are you going to make this for us back home?Your role will just be catching the blackfish, Kogasa.
