"Anchor, since you mentioned that the better the big fish, the higher its fat content, how high is the fat content of this King Fish we caught? Has it been tested?"
That's a good question from our viewer, and indeed, after the fish was landed, Lin Yang did see the American staff use a device to measure it.
They used a specially made tool to pierce the area behind the tail fin, removed a small strip of flesh, and then made a judgement based on the data obtained.
This record-breaking Golden Spearfish had a fat content test result of 22%, far surpassing the average level of ordinary Bluefin Tuna.
This data is the most critical indicator of quality, and even if the fish hadn't been record-breaking in weight, it would still be sought after by knowledgeable diners.
"When we filled out the form on shore, the tested fat content was 22%," he said. "I don't know if there will be another test at the tasting event today, but that's not important. Good quality can't be faked!
