"No, it has no relation to codfish, it's just that its slices resemble cod so much that in Japan it was given this strange name. Speaking from a culinary perspective, it is much superior to cod. This fish lives in the pristine deep-sea layer between 500 and 2000 meters, with a fat content more than 20 times that of Pacific cod, making it better suited for pan-frying. When you eat it, the flavor is richer, the texture is more tender and resilient, and closer to the mouthfeel of 'garlic clove meat,' unlike regular cod which, after a little pan-frying, can end up tasting like minced meat."
As Nanahara Takeshi spoke, he began slicing potatoes and simultaneously guided her, "Bring out the electric grill to keep preheating, be careful not to damage my grill, I'll be done here in no time."
