Yue Feng was picking and choosing among the morning's catch, selecting the plumpest one to start processing.
Slaying, skinning, deboning, separating organs—the multifunctional army knife in Yue Feng's hands seemed to transform into a professional chef's slicing knife, cutting the slightly wriggling pink fish flesh into uniformly thick slices.
Sashimi is all about freshness, naturally. After dealing with half of the fresh fish for sashimi, Yue Feng squeezed a few Berries in his hand and sprinkled the tangy sweet juice over the fish meat, then couldn't resist using his pine chopsticks to pick up a slice and pop it in his mouth.
The fish was icy cool on the palate, with a fresh sweet taste that burst across the taste buds, the mouth filled with the succulent juice of the flesh mixed with the tangy sweetness of the berries. Surprisingly, grilling or boiling the fish would result in a fishy taste, while the fresh sashimi with a hint of berry juice had no fishiness at all.
