How to cut tuna: Tips and techniques
Tuna is one of the most prized fish in global cuisine, especially in Japanese cooking. Knowing how to properly cut tuna can make the difference between a good dish and an exceptional one. Here’s a step-by-step guide on how to cut this precious fish.
- Proper tools: Before you begin, it’s essential to have a sharp knife specifically designed for cutting fish, known as a sashimi bocho in Japan. These knives have a blade designed for clean, precise cuts.
- Preparation: Make sure the tuna is thoroughly cleaned and free of scales. If you’ve purchased a whole tuna, start by removing the head, tail, and fins using firm and clean cuts.
- Longitudinal cuts: Place the tuna with the skin side down. Make longitudinal cuts starting from the back, separating the two main loins. It’s important to follow the central line of the fish to get uniform cuts.
- Removing the skin: Once the loins are separated, place the knife between the flesh and the skin. Slide the knife along the shape of the loin, making sure to keep it at a low angle to avoid wasting any meat.
- Slicing or cutting loins: Depending on the desired preparation, you can slice the tuna into thin pieces for sashimi or cut it into thicker loins for tartare or steaks. Always remember to cut against the grain of the fish to achieve a more tender texture.
Additional tips: Tuna can be enjoyed both raw and cooked. If you plan to serve it raw, make sure it is of sushi-grade quality and maintain optimal hygiene. Additionally, if you won’t be consuming all the fish at once, it’s advisable to wrap the loins in plastic wrap and refrigerate them to keep them fresh.
In summary, cutting tuna correctly takes practice, but with the right tools and by following these steps, you’ll be able to fully enjoy this delicious fish. Enjoy!
