How to cut tuna for sushi and sashimi II cutting tuna for sushi

Warm welcome from Sushi Man Santosh in this video i will show you how to cut tuna block for sushi and sashimi. This is bluefin tuna block and its most used common tunai. In this video I am cutting tuna is Akami part which is frequently and many restaurants used because of easy availability and chipper than part of Chutoro and Otoro.
I hope after watching this video you sushi lovers will learn how to cut tuna block step by step.

Step of how to cut tuna block
Make dry with paper or towel
Firstly, Clean and took out blood part by your sharp knife
Cut straight to of the block so that the label will same
Now cut the tuna in perfect small block (2 Fingers Size) for sushi and sashimi
(your knife should be very sharp, otherwise, it can destroy the cell of tuna so the test, freshness and quality will decrease and most important is tuna can spoil very fast)

Step of how to process tuna block for sushi or how to keep tuna after cutting;
After cutting tuna steak in small pieces block; roll in fish paper (towel paper) and do vacuum to take our all the air form the keeping vacuum bag or if you don’t have vacuum machine you can rap by film plastic paper and keep in fridge on 0 to 5 degree Celsius. We can use this opened tuna in not more than 48 hours to keep the quality of freshness and texture.

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