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... t 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 ...
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