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I catch a large-mouth bass that I feed on an earthworm today and eat.
Water is muddy today.
A state does not seem to be good to catch a large-mouth bass.
The fishing rod to use is a hand pole of the length of 3.6m.
I attach a small float.
The bait is a large earthworm.
It is big and is "Hemibarbus barbus".
A lot of "Hemibarbus barbus" of this size can catch it today.
It is difficult to catch it with a hand pole if big as much as this.
Big.
In addition, I was able to catch it.
It is a large-mouth bass this time.
Around 1 foot is a possible large-mouth bass.
I was able to catch it.
30cm (1feet) exceeds it.
It is forbidden taking the large-mouth bass which is in a live state outside area of the sea in Japan.
It is necessary to *** you to take it home with me.
I explain a method to kill a fish to eat.
When I kill a fish, I choose the place where an angler is not.
This is because other fish are cautious, and it cannot catch it when it washes down the blood of the fish in water.
When there is an angler near, it may be angry.
It is a thing after this already spoiling it, and having handled it.
At first I cut this part to a bone.
I stick the area of the gills in this part next or cut it.
You may soak it in water after doing it this way and wash away blood.
Blood completely falls out when I do it this way, and the fish dies immediately.
I can take the fish which I killed to have in this way home with me in a fresh state.
I get rid of a scale if I take it home with me.
I get rid of a head next.
I separate the backbone after getting rid of incorporation.
Then I will do it.
By the way, the area of the sea forbidden releasing it with living if I caught a large-mouth bass in Japan increased.
It is the method that I take it home with me and should eat.
It is strenuous to cook deliciously if I eat anyway.
I separate a head if I get rid of a scale.
Incorporation comes out with a head when I do it in this way.
I discard the head.
Because an egg enters, I boil this and eat.
It is delicious when I boil it with soy sauce.
I separate the backbone in this way.
The ribs separate it with scissors.
I work as us in the same way and separate the backbone.
I was able to separate the backbone in this.
When I boil the part of the backbone with the egg like the point and eat, it is delicious.
I explain the part which a smell is strong, and is bad.
It is fat of this part.
When do not get rid of this, is stinking, and is bad; is cooked.
I cut this fat with ribs.
Then I will do it.
I got rid.
I get rid of the small bone in the part of the measuring line.
I do it in this way.
I get rid of skin.
When I get rid of skin, a blade is thin and uses the knife of the on the small side.
I do it in this way.
Some mastery of skills needs this work.
I was able to completely get rid of skin.
I transformed myself into the ingredients which were usable to every dish.
I make olive oil and the saute using the basil this time.
I make a slice.
I sprinkle salt and pepper.
It is a good method to establish aluminum foil of the irrecoverable prevention to a frying pan.
I soaked the leaf of the basil with olive oil.
I apply it on a frying pan.
And the limit of the large-mouth bass devotes itself.
I bake it not to burn it if I set it in this way.
The Japanese food which boiled an egg and the backbone with soy sauce was completed.
It is the olive oil saute of the basil flavor.