There are be tuna demostration session on 1, 2 and 3 Jan at 2pm.
Here are the footages...
Details of this tuna - It is a 4 years old bluefin tuna from Okinawa Japan.
The chef started cutting the head
This head was already sold out - for $50
Next, the chef proceeded to cut the tail
And sliced into two
This is the top part of the fish, also known as Akami
The bones are completely removed (ps - the bones are sold too)
Cheek - this cost $100 per piece
Chef cutting the tuna into chunks
Removing the blood from the chunks
Our queue number
We ordered 150g of Ootoro, which is the best part of the tuna.
The pricing of the tuna are as follows:
Ootoro (Fatty meat) - $48 per kg
Chutoro (Middle fatty meat) - $40.80 per kg
Akami (Lean meat) - $19 per kg
My Ramblings...
This is our first time trying the bluefin tuna, which is the most valuable fish.
Have always wanted to try it but this was rarely found.
Some information about Bluefin Tuna
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