Скачать или смотреть Cutting a Giant Tuna Fish

⭕️Cutting a giant tuna fish, such as a bluefin tuna, requires skill, precision, and the right tools. The process typically begins with breaking down the fish into its primary sections, often referred to as "loins." After the fish is cleaned and gutted, it is laid flat, and the head is removed using a large knife or saw. The fish is then cut lengthwise along the backbone to separate the top and bottom loins. These loins are further divided into smaller cuts, such as the belly (otoro) and back (akami), which are prized for their distinct textures and flavors. Care is taken to avoid damaging the delicate meat, especially in high-quality tuna destined for sushi or sashimi.

Professionals often use specialized knives, such as the maguro bōchō (tuna knife), which can be over a meter long to make clean, precise cuts. The cutting process is highly systematic to maximize yield and ensure minimal waste. In traditional markets, the process is often performed as a public demonstration, showcasing the skill and expertise of the fishmonger. Once the tuna is sectioned, the cuts are graded based on their marbling and quality, with fatty portions like otoro fetching the highest prices. This meticulous process highlights the value and culinary significance of giant tuna in global cuisine.
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