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Chapter 830 - 813: Three Ways to Eat Fish
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... the morning’s catch, selecting the plumpest one to start processing.
Slaying, skinning, deboning, separating organs—the multifunctional army knife in Yue Feng’s hands seemed to transform into a professional chef’s slicing knife, cutting the slightly wriggling pink fish flesh into uniformly thick slices.
Sashimi is all about freshness, naturally. After dealing with half of the fresh fish for sashimi, Yue Feng squeezed a few Berries in his hand and sprinkled the tangy sweet juice o ...
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