: to the omote side sugu having a ko-maru-kaeri and wonderful hakikake at the tip, to the ura side sugu with hakikake and kinsuji Subsequent, rinse your hoki fillets under cold h2o and pat them dry Carefully with paper towels. Be cautious not to interrupt apart any thin sections https://ricardolznzl.articlesblogger.com/51244828/23hoki-an-overview