(ΦωΦ)Master the art of cutting giant bluefin tuna to create the most luxurious sashimi.
(ΦωΦ)ノMay is the fattest time for bluefin tuna in Donggang, ensuring the peak of flavor.
Φ^^ΦRemove fish scales and head to prepare the bluefin tuna for cutting.
(ΦωΦ)Extract the exquisite abdomen, back, and tuna belly meat to create top-grade sashimi.
≧◡≦Explore the culinary possibilities with bluefin tuna, from grilled nigiri sushi to indulgent otoro.
What is the best time to enjoy bluefin tuna?
—May is the best time to enjoy bluefin tuna in Donggang when they are at their fattest and most flavorful.
How do you prepare bluefin tuna for cutting?
—Before cutting, the fish scales and head are removed to ensure a clean and precise process.
What are the different cuts of bluefin tuna used for sashimi?
—The abdomen, back, and tuna belly are the prime cuts used to create top-grade sashimi.
What other dishes can be made with bluefin tuna?
—Bluefin tuna can be enjoyed in various dishes, such as grilled nigiri sushi and indulgent otoro.
How does bluefin tuna compare to Wagyu?
—The tuna belly is often compared to Wagyu for its exceptional flavor and marbling.
00:11Introduction by Cate as she showcases the art of cutting giant bluefin tuna.
01:04Bluefin tuna takes center stage as the star ingredient.
03:33The meticulous process of removing fish scales for a clean cut.
04:32Removing the fish head to prepare for the cutting process.
10:34Extracting the exquisite abdomen meat of the bluefin tuna.
13:52Discover the back meat of the bluefin tuna, perfect for sashimi.
15:46The tuna belly is showcased and compared to the exceptional quality of Wagyu.
17:05Indulge in a delicious grilled bluefin triangle nigiri sushi.
19:56Experience the indulgent and melt-in-your-mouth otoro.
20:02Learn about Chu-toro, a lesser grade cut from the belly of the fish.
