Houston Press food critic Katharine Shilcutt has taken to the Gulf of Mexico for a recent follow up series about ike jime fish. What does that mean? It's a way of catching, painlessly bleeding and cleaning fish for traditional sushi preparations, and it's nonexistent in the Gulf of Mexico at the moment. Shilcutt follows a man hopeful at changing that in the near future and hitches a ride deep into the ocean for her four-part series. [EOW]
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