Heath rubbed his hands together. He remembered that the problem he had encountered the last time he made Kanto Silverfish was its bitter taste. He had later discovered that this bitterness came from its innards, but the problem was that the innards also seemed to be a fairly important part of Kanto Silverfish. Removing them did keep the fish from turning bitter, but then its own flavor became rather unsatisfactory. The solution Heath had thought of before was to fry the innards in oil, then pan-fry the Kanto Silverfish in that oil. The flavor was much better than when he removed the innards, but he still had not earned the reward.
That proved that Heath's method of preparing Kanto Silverfish could not be considered the best, so it had not received his Golden Finger's recognition and completed this special achievement.
Heath therefore felt that the key still lay in how he handled the innards. Removing them stripped the Kanto Silverfish's flavor of its essence, leaving it without its most fundamental taste. The problem, however, was that if he did not remove them, there was no masking the fish's bitterness. Although his previous idea had helped, it was still rather unsatisfactory.
This time, Heath planned to try crushing the Kanto Silverfish's innards and spreading them over the fish to produce something like a marinade. There was certainly no way that the tiny quantity of innards could completely coat all the Kanto Silverfish, though, so he also planned to add some beaten egg. After a moment's hesitation, Heath took out twenty Kanto Silverfish, carefully removed their innards, crushed them, and mixed them with a certain amount of beaten egg before spreading the mixture over the fish. He even coated them in breadcrumbs to keep the innards from falling off during frying.
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