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... s to remove the fish bones completely without compromising the integrity of the fish.” Michael Greene inspected it and nodded in satisfaction, “The fish is well preserved, and the incision made for deboning is small and barely visible.”
The other four judges nodded in satisfaction as well.
“Next is the tenderness of the fish. It can’t be overcooked, and of course, it can’t be undercooked either,” said Michael Greene.
He tapped the fish’s body gently with a clean, new pair ...
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