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Tuna Fillet Cleaning
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Lardo - Bar e Sebo

Lardo - Bar e Sebo

Tuna Fillet Cleaning

10m

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

    Step 0
  • 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

    Step 1
  • Cut away the connective tissue, which is the white part, by making sawing movements against it. Set aside for cooked dishes

    Step 2
  • Cut off about ⅓ from the top for presentation. Both parts are equally good for eating

    Step 3
  • Trim the remaining bloodline. The tuna fillet is clean

    Step 4

Yield 1 piece

  • Tuna

    Tuna

    1 fillet

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