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C'est la plus vieille méthode et la meilleure.
Ça fait maintenant 50 ans que je pêche et j'ai jamais fais autrement.
Si au bout de 3 jours, le poisson a trop séché, retour dans l'eau glacée avant la cuisson
Il est pas frais ton poisson
Tout un documentaire et on donne pas le nom de la poissonnerie ! Extraordinaire !
Sans glace vous les mettez à la vente quelques heures au froid et ensuite ? Bah ensuite c'est de la demarque et du gachi… pour la qualité et fraicheur du poisson tu aurais pu parler de la couleur des branchies,.l'odeur, l'opacité des yeux… et autres
Je suis pas convaincu pour être honnête
C'est quelle poissonnerie ?
Faut faire un truc pour restreindre vos commentaires BRUT il n’y a que des bots