It takes us a long time to cook because of the smooth and nuanced surfaces of the fish and the protective layer of degraded scales that make it difficult to taste meat. If you break the fish, it's easy to get in. Fishy meat, if you want to destroy it, you have to pull a knife. When we eat fish, we find that the meat with the fish is going in a head-to-tail direction, and this is going in the same way as muscle, so we can't pull with the cleaver, and we can pull across the back, which is the direction, so that we don't tear the meat, and we don't break the prick, and we've got the handled knife, and it's very pretty。
