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In this short Russian monologue, the speaker explains his fish‑processing routine: he first kills the fish by stabbing a knife into its brain, then proceeds to exsanguinate it. He argues that removing as much blood as possible from the flesh improves the fish’s shelf‑life and eliminates the unpleasant, metallic taste that blood‑rich sections impart, resulting in better‑tasting, longer‑lasting fish meat.
