Master Butcher Shows How To Dismantle An Entire Tuna

Butcher Yuji Haraguchi shows off the knives and the techniques he uses to get every last bit of edible meat off a huge tuna (and keep it all looking nice for sushi). 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.

Credit: Bon Appétit

To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba single-edged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef’s knife, and the Yo-Deba.

Credit: Bon Appétit

He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks and sashimi like toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.

Credit: Bon Appétit

This video is part of a series produced by and for Bon Appetit magazine called Beautiful Butchery. They’ve produced four films in the series, including videos on butchering a whole cow, hog and lamb.

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Text source: ZM


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