Okay. I do a fair amount of cooking. Recently, I was in the mood for some Thai food. The receipe called for fish sauce. I wa a little board while cooking so I was reading the label on the bottle of fish sauce, and noticed something I'd never seen before. On the label it says "extra virgin" and "first pressing."
Now, this is fish sauces. How many pressings do you get from the average fish? And just what sort of juice are you going to get out of a fish after you've pressed it once?
Something very disturbing about this visual.
Copy & paste to friend: (Click inside box; Ctrl + C to copy; Ctrl + V to paste)
read more blogs!