Tuna Fillet Cleaning
This skill requires precision and a sharp knife to ensure that the fillet is handled properly to preserve its texture and flavor. It is also important to maintain a clean and sanitized workspace to avoid cross-contamination and ensure food safety.
The cleaned fillet is ideal for raw dishes such as poke bowls, sashimi, and sushi. The part with the connective tissue is great for soups or stews, and some people like to use the bloodline part in tempura or just eat it well-seasoned and grilled.
Cut away the bloodline, which is the darker part of the fish, with a sharp knife
Place the tuna fillet skin-side down. Using a light sawing motion, cut along the length of the fish, separating the flesh from the skin
Cut away the connective tissue, which is the white part, by making sawing movements against it. Set aside for cooked dishes
Cut off about ⅓ from the top for presentation. Both parts are equally good for eating
Trim the remaining bloodline. The tuna fillet is clean
Yield 1 piece