At the Cultivated Fisheries Center, which is also a Kasado Hirame (halibut) aquaculture facility on Kasadoshima Island, you'll have the opportunity to learn how to fillet fish in the cooking room. The Kasado Hirame, known for its thick flesh, good fat content, and firm, slightly crunchy texture, is simply irresistible. A local fisherman's wife, who is well-versed in fish, will provide a slow and detailed explanation. Acquire lifelong skills that can only be learned here. If you've experienced fixed net fishing, you'll get to use the fish you've caught for this.