In Japan’s Tsukiji Fish Market, there are many shop owners who cut and prepare tuna products for retail. In case of large fish like tuna, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives (some well over a meter in length). Every part of the tuna is salvaged, prepared, and sold, including the eyes, cheeks, and bones.
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