★ Normally, fish become rigid about 4 hours after death. After rigor mortis, it progresses from aging to putrefaction.

This is due to changes in amino acids in fish meat. Nerve-squeezed fish can maintain their freshness for 24 hours.
In other words, nerve strangulation is a professional skill. At the table, you can enjoy the freshness of the fish you caught, which is one rank higher.
★ Stainless steel wire (SUS) with a wire diameter of 1.0 mm is specially processed and "non-slip" is applied to the entire nerve squeezing.
In other words, unlike wire rods with a smooth surface, the "non-slip" effect makes it easier to squeeze.

★ Size: 1.0mm × 100cm ★ Material: SUS304 full hard ★ 2 pieces