He pinched a piece of Bluefin Tuna belly; it felt soft and delicate, almost as if it were highly resilient. The pink flesh was marbled with white fat lines, which is the most crucial part affecting the taste of the tuna.
After dipping it into a bowl of mustard soy sauce, Lin Yang stuffed the entire piece of Bluefin Tuna belly into his mouth.
The first thing he tasted was the salty freshness of the soy sauce, followed by a sharp, nasal-clearing mustard flavor, and then came the rich aroma of Bluefin Tuna.
With a gentle press of his tongue, the fish melted away, releasing an even richer Bluefin Tuna aroma that exploded in his mouth, mingling with the saltiness of the soy sauce and the sting of the mustard, an indescribably delightful taste!
It made one want to eat more after just eating it.
However, Lin Yang had tasted Bluefin Tuna before, and the quality of that one had been even better than this one.
