Sometimes, I need to remind myself how small my Upper Jaws are. Especially, my Albino Sen. Can’t believe she’s going to be on 13 years, but only 7”
Breakfast
- Thread starter benzjamin13
- Start date
It's even worse when you have 4 inchers, you basically have to cut it 6 times before they are even able to eat it.
You got some sweet sashimi skills. What kind of fish is that your using as food? Looks good! Bust out the soy sauce and wasabi! ?
Relatable content. My albino sen is only 2, but still around 6in, 6.5in if we go mouth to tip of the tail. Ironically he like to snatch the biggest pieces of tilapia, whereas my 10inch moke likes pieces the size of his eyeball.
How do you cut your pieces small? Also what type of knife do you use?
Being a Culinarily trained , I’m very particular about my Knife Sharpness and sharpen my own knives. The knife I’m using is actually my old knife from Culinary School that came with a kit we had to buy. On the blade said Chef Choice, but I found out that it’s a lower grade production from Wustoff (kind of like the supermarket brand of more famous brands). So it’s good German Steel. Best way to cut protein is to keep it partially frozen or really cold. I bought frozen tilapia from Costco which are individually vacuum sealed and I just thaw it in the refrigerator over night. So it’s really cold and I have a really sharp knife