Brain Spiking or Ikejime Can Produce Better Tasting Fish and Higher Qu — LandCaster Tackle
Did you know there is a way to dispatch and handle fish to make them taste better and last longer? Among the umami flavor substances, IMP, GMP, and AMP are quite abundant in fish and shellfish. It is worth the extra effort to preserve the flavor of fish after being caught. Adenosine triphosphate (ATP) breakdown is direc
Did you know there is a way to dispatch and handle fish to make them taste better and last longer? Among the umami flavor substances, IMP, GMP, and AMP are quite abundant in fish and shellfish. It is worth the extra effort to preserve the flavor of fish after being caught. Adenosine triphosphate (ATP) breakdown is directly attached to fish freshness. The higher the rate of degradation generally the higher the temperature of the fish is. It is beneficial to the flavor of fish not to be exhausted completely or to prolong fighting them
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