Ali Hussainy shares his experience with cutting large chunks of tuna. Something everyone should know if you plan to catch a large tuna. Whether these fish get processed for you or not, when looking at large loin chunks, it is good to know your plan before you start cutting. Whether you want sashimi, ngiri, or steaks, Ali shares his method of butchering your tuna.
Things to Know:
- Preparing sashimi in different ways will change the texture and will dictate the dish preparation.
- If you are getting your fish processed, make sure to tell the processor how you want the fish butchered.
- When preparing your fish, no raw fish should go to waste. Utilize scraps in poke, or minced for spicy tuna.
- Sashimi cut is head to tail / Ngiri cut is lateral direction.