Right, marbling is what really makes a difference (just look at kobe beef, what is its key characteristic?). Btw, the linked article presents nothing new, over

Right, marbling is what really makes a difference (just look at kobe beef, what is its key characteristic?). Btw, the linked article presents nothing new, over salting+removing is an approach already seen in many other places(even cooking show). As the advice of drying it, essential. @ecuzillo, the salt crust method is perfect for fish, salt encrusted seabass is pretty popular here.