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Today blowtorched fish can be found in every restaurant where sashimi is served, especially salmon, the king of all fish in the kitchen. Why? Because intense heat brings flavor oils to the surface, singes edges, and makes skin crispy. Yet this is not a natural way, because blowtorch doesn’t have pure natural energy in it. The primitive style of cooking is not just a fancy throwback, but the interchange of Food and Nature which makes food x100 times better in every tiny aspect of it. Today we bring you salmon grilled perfectly on a hot stone, with the savory marinade and grilled tomatoes!
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