We break down the entire fish from head to tail, exploring the different cuts of tuna, how the fat content and texture change throughout the fish, and which parts are best suited to sushi, sashimi, grilling and cooking. Along the way, we taste some of the most prized and unusual cuts.
In this video:
• Break down a whole 200kg bluefin tuna
• Learn professional tuna butchery techniques
• Explore the different cuts of bluefin tuna
• Taste lean, medium-fatty and fatty tuna
• Learn how tuna is prepared for sushi and sashimi
• Discover rarely seen cuts
• Learn traditional Japanese sushi techniques
• Learn professional tuna butchery techniques
• Explore the different cuts of bluefin tuna
• Taste lean, medium-fatty and fatty tuna
• Learn how tuna is prepared for sushi and sashimi
• Discover rarely seen cuts
• Learn traditional Japanese sushi techniques
• See how different parts of one tuna can taste completely different
