I soak the heart with a few changes of brine, to get rid of remaining blood. Cut it into slices, marinate in rice wine, miso, grated ginger, black pepper and 5 spices for a day.
Then quick seared to cook through, or cut into strips to stir-fry with vegetable. It has very dense short muscle fibre, never go tough, a bit like texture of liver but muscly instead of powdery, hard to tell it is from fish.
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