: to the omote facet sugu that has a ko-maru-kaeri and great hakikake with the tip, about the ura aspect sugu with hakikake and kinsuji Following, rinse your hoki fillets below cold water and pat them dry Carefully with paper towels. Be mindful not to break apart any thin https://donovancqdse.blogchaat.com/28230870/a-review-of-23hoki