A coworker asked me to pick up a tool he's seen used to remove the skins of mackerel fillets that he described to me as almost a chopstick with a thin narrow end on it.
To me it sounds like what he saw was someone just using half a set of moribashi...however I want to confirm to see if anyone knows if there is any other better tool for this before I pick up some moribashi for him.
Thanks
To me it sounds like what he saw was someone just using half a set of moribashi...however I want to confirm to see if anyone knows if there is any other better tool for this before I pick up some moribashi for him.
Thanks