Tuna Preparation at Tsukiji
Tuna sashimi or maguro is a favourite with most sushi and sashimi lovers.
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This tuna was removed from the cooler and is being prepared to be sent to a restaurant. The fin will be removed from the tuna and these sharp knives (plus strength) is used to cut through the tuna skin and the soft meat underneath.
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The tuna is sliced through the side of the fish from the tail towards the head. A helping hand (person) is used to finish the slicing.
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This scrumptious meat is then packed and ready to go! |
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The flesh is removed from the fish. Tuna for sashimi and sushi is put in plastic bags and packed in green paper - the Tuna Wrap! The tuna is stored in blocks in the freezer at minus 60 degrees celcius until being cut and packaged.