We heard of the Giant Tuna Cutting Ceremony in Mitsuwa that is held every November. I never pay attention to this till I saw the the "giant" tuna meant a whopping 600 pounds of fish, 400 pounds without the tail and the head.
The ceremony started with an introduction that the bluefin tuna was caught over the coast of Malta about 3 days ago. It was also explained that it has the same kind of quality that the top end sushi restaurants serve.
Most of the consumers look for the dark pink color but the quality is judged on the white coating of tuna fat. Not only that it enhances the flavor of the tuna but it also have omega-3 acids that is known for its health benefits.
An article from Vanity Fair talked about how sushi was introduced in the United States. About 30 years ago, blue fin tuna was considered cat food. It is highly prized along with sport fishing that it is vulnerable to extinction. The highest amount paid for a whole tuna was $170,000.
From an interview with one of the fisherman from the Fulton Fish Market, most of the Japanese buyers only look at a small portion of the tail meat and be able to determine a bid. My guess was that they were able to determine the fat content and meat quality by holding the meat through the light.
You have to be strong to do this job!
The first chunk.
A lot of people try to get an order of those scrapped tuna. 
The event went on about the next 15 minutes trying to dice the rest of the tuna. Those men are so efficient that they were able to cut and wrap those tuna in less than an hour. The fresh tuna was sold for $40 per pound. It costs only a fraction of price than what you pay at an upscale sushi joints.
They also discussed how to store your fish and retain its freshness. Keeping the fish dry is key. Water is the main source of bacteria. Try to wrap it in paper towels to absorb moisture.
The ceremony started with an introduction that the bluefin tuna was caught over the coast of Malta about 3 days ago. It was also explained that it has the same kind of quality that the top end sushi restaurants serve.Most of the consumers look for the dark pink color but the quality is judged on the white coating of tuna fat. Not only that it enhances the flavor of the tuna but it also have omega-3 acids that is known for its health benefits.
An article from Vanity Fair talked about how sushi was introduced in the United States. About 30 years ago, blue fin tuna was considered cat food. It is highly prized along with sport fishing that it is vulnerable to extinction. The highest amount paid for a whole tuna was $170,000.
From an interview with one of the fisherman from the Fulton Fish Market, most of the Japanese buyers only look at a small portion of the tail meat and be able to determine a bid. My guess was that they were able to determine the fat content and meat quality by holding the meat through the light.
You have to be strong to do this job!
The first chunk. A lot of people try to get an order of those scrapped tuna. The event went on about the next 15 minutes trying to dice the rest of the tuna. Those men are so efficient that they were able to cut and wrap those tuna in less than an hour. The fresh tuna was sold for $40 per pound. It costs only a fraction of price than what you pay at an upscale sushi joints.
They also discussed how to store your fish and retain its freshness. Keeping the fish dry is key. Water is the main source of bacteria. Try to wrap it in paper towels to absorb moisture.
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