How to cut bluefin tuna?

23 comments

1. I have virtually zero experience but generally it’s sliced against the grain. Id lay it flat and cut the left side against grain working towards the right side.

2. It should be cut into three slabs. Usually you measure four fingers from the top and slice off the top. The next line should be made right over the sinew line on the right side.

   You cut out the triangle shape piece of meat on the bottom right side, after trimming the outside of it piece of any tough sinew. This piece is good but has stronger sinew so is generally served seared.

   Right above the triangle that you cut out is the strongest piece of sinew so you will follow the top side of that line cutting off another triangle. You will be left with the skin side down and one flap of meat that has a bunch of sinew in it. Use a spoon to scrape the meat out of this piece and leave as much of the sinew as you can attached to the skin.

   Cutting the last piece of meat out slightly above the skin line will result in more tender meat while leaving additional sinew out. All the meat can be scraped and made into spicy tuna or tuna tartar.

   After seperating into these segments you cut them into useable seku (bricks). You will take the top section and cut down vertically. The finished shape should be roughly 4 fingers wide, 2 fingers tall and as long as the piece of tuna you got.

   Dont cut the meat on the same board that you have the skin side down… Enjoy!

3. Carefully

4. Cutting the fish is 80% of sushi, the other 20% is making the rice.

   Actually putting the cut fish and cooked rice together is the minimal effort or skill.

5. Thank you for teaching me how to slice a fish better than my ex sliced our relationship.

6. Add chopsticks and it’s ready

7. With a knife?

8. [Terada’s technique if you’re a visual learner](https://youtu.be/BRMc9QRtjso)

9. Where in the world did you buy this godly piece of fish?????

10. I’m guessing with a knife /s

11. At this point, whatever works fore you, i would take the top off and separate the lean tuna from the fatty tuna to make some nice nigiri’s

12. How much was that per pound? .how many pounds?

    Thanks

13. Just how you want to eat it.

14. There’s a part of me that just wants to go full caveman, pick it up with both hands and go to town on it.

15. Use a knife.

16. Just take a bite

17. Try Kimagure Cook on YT

18. Top part is prime cut it as a triangle, then follow the seam (right bottom, runs towards the bottom left) and cut it as it is not as good and can be used to make something in smaller pieces/mince, and the leftover you can make sashimi blocks.

19. Youtube

20. I’d use a knife or my teeth. But most definitely a knife first. But maybe not.

21. Too lazy to look through the comments but [I marked it kinda](https://imgur.com/a/p99GNvQ) how I would cut it. There’s always a “triangle” at the top we’d cut and it’s best estimated where the ….tendons? On the right meet it, just make a straight cut there parallel to the board/skin at that area.

    Then on the right where I have the longer line, I tend to follow the tendon I think which can be a bit tough so that gets trimmed – it leaves a weird shaped piece but can still be used for poke cubes or if you’re careful strips for rolls.

    Lastly – it looks like from here the rest will make ~3 long rectangular blocks that look like what you’d see frozen at a store. It’s “at an angle” but will be fine, it’s a little unnatural imo to see perfectly straight/perpendicular blocks of tuna. It’s ok for them to be a little squishy or uneven or at a slant.

    Also tip, don’t squish down on the fish, do long slicing motions pulling toward yourself or along a side. If you squish down like you’re cutting a vegetable, you’ll pop the cells and make it mushy. Long, smooth strokes are the way to go to ensure a good cut. If you have to do multiple cuts that’s fineC just keep stroking it basically till it cuts through. And make sure the knife is v sharp too. Makes a world of difference.

22. You cut it by opening your mouth real big and taking a big ass bite like a fuckin monkey because that’s some good fish.

23. Mmmmmm