I think Maguro(Tuna) is the most popular fish for Japanese people.I know there is a big issue in the world with over fishing of Tuna but it's a long tradition with Japanese people and we love it.
Sometimes we have a chance to see Maguro carve up usually in a department store or sea side shops,as a kind of public performance,complete with shishoku(free tasting).
Today I will show you how to carve up a whole Maguro with a lot of pictures.
For Sushi and Sashimi(fresh slices of raw fish) it's important to cut the slices in the right way.
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| This Maguro is 40kg |
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| 100g=780yen |
I heared that the most precious part of tuna used for sushi is the o-toro. It is true? In Italy is more expansive this part of tuna!
返信削除Hi Narwhalita,
返信削除O-toro is the best part of tuna,but it's very expencive and I think a little bit oily even though fish.