JAPAN PHOTOS by Philbert Ono

*Due to COVID-19, traveling to and within Japan is currently being discouraged.

Monkfish being skinned and carved up by an expert chef. Since the monkfish is too slimy and slippery on a cutting board, it is hung like this for carving. It's a lot easier to cut up this way.
He first takes off the skin (loaded with collagen).
Keywords: ibaraki kitaibaraki monkfish japanfood

Monkfish being skinned and carved up by an expert chef. Since the monkfish is too slimy and slippery on a cutting board, it is hung like this for carving. It's a lot easier to cut up this way.

He first takes off the skin (loaded with collagen).

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