How to Butcher a Bluefin Tuna
A sushi chef breaks down a giant Kindai bluefin tuna
Today on The Daily Meal
Mario Batali's Del Posto somehow got their hands on a Kindai bluefin tuna, a sustainable, farm-raised version of the endangered bluefin tuna. So of course, they decided to film Hideo Kuribara from Ushiwakamaru butchering the giant.
Watch below to learn about the different parts of tuna, and just to be amazed by how much meat comes from one fish. Fainthearted folks beware; it's just a tad grody and very meaty.
The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).