How To Butcher a Whole Tuna: Every Cut of Fish Explained
20:50
bonappetit.com
How To Butcher a Whole Tuna: Every Cut of Fish Explained
Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Beautiful Butchery, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken ...
Dec 12, 2017
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