Sushi-Grade. Ike jime 3.25-4# range. A gorgeous fish from Japan's Toysou Market. Comes gilled and gutted, with scales intact for authentic sukibiki-style cleaning
Sukibiki technique is a Japanese method of removing fish scales by slicing away the skin and scales in one motion using a very sharp knife. This method aims to minimize damage to the fish flesh and potentially extend shelf life by removing the pockets where moisture can accumulate.