How To Butcher a Whole Tuna: Every Cut of Fish Explained Handcrafted Bon Appétit

Yuji Haraguchi is a butcher and owner of the fish market Osakana.
In this episode of Handcrafted Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants.
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 chefs knife and the Yo-Deba.
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. Want Bon Appétit shirts hats and more? Still havent subscribed to Bon Appétit on YouTube? Want more Bon Appétit in your life? Subscribe to the magazine! ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do.
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How To Butcher a Whole Tuna: Every Cut of Fish Explained Handcrafted Bon Appétit

Источник: rutube.ru