As an importer, it is our duty to provide you with a superior seafood product. As we all know, the success of our customers is VITAL to our success. That’s why it’s paramount the customer has all the pertinent information on how to properly handle our Mexican Bluefin Tuna.
In this video series conducted by Chef Andy Matsuda of Sushi School Institute, we learn the following important details:
1. Inspection and First Cuts
2. How to Loin a Bluefin
3. Saku Breakdown
4. Meat Recovery Techniques
5. Sushi Presentation
6. Alternative Saku Breakdown
