If you've ever filleted a fish, you know maneuvering around the bones, skin, gills, and teeth can be a little intimidating. Ever wonder how chefs tackle really big fish? The chefs at NYC's Del Posto restaurant put together a video sharing their technique. It's a rather graphic (we are talking about butchering a very large fish here) but interesting look at how skilled chefs break down a big catch.
Firstly, this video is about Kindai tuna, which is a more sustainable and farmed option than controversial blue fin tuna. It's a rare find in the US and fetches a hefty price. And it's no small task to break down into small pieces fit for sushi. Dramatic music aside, it's clear the chefs know what they're doing. Even with that neat diagram of the parts of the fish, I'd be at a total loss.
Del Posto, a restaurant headed by Joe Bastianich, Lidia Bastianich and Mario Batali, it turns out, has put an number of similar how to videos on YouTube (who knew?). If the tuna has piqued your interest, check out the following:
• Del Posto Gnocchi
• Del Posto Pumpkin Cappellacci
• Del Posto Chocolate Tree
Related: Tsukiji Fish Market Tokyo, Japan
(Images: Del Posto Restaurant YouTube channel)
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Is there a problem referring to the carving of a once-alive animal as "dismantling"?
Yeah, I'd call it butchering a tuna since it's how we refer to cows being "dismantled," but I still enjoyed seeing the skill in action. They're other videos are cool too.
Would you call eating a Black Rhino sustainable if it were raised in a pen?
Not as graphic as the cat I had to "dismantle" in anatomy.
Very interesting to see the technique. After they removed the head and tail I thought the fish looked so much smaller and it seemed like a lot of the flesh was wasted. But then the video showed how much of the flesh from the "cut offs" were used. The chart was also very interesting. Thanks for the post.
Hello! I am not sure where you get you currently get your research, but using the phrase "more sustainable" must not be taken lightly, especially when talking about farmed tuna!
As top predators, Kindai tuna are reliant on a high fish in-fish out ratio diet, which means they use massive amounts of fishmeal to produce their product. Fishmeal comes from forage fish around the world, essential members of marine ecosystems and human diets. Farming any form of bluefin is akin to farming a carnivorous tiger, it just does not make sense.
The way you phrased your sentence assumes its some sort of better or more ethical choice. As a trusted source for all things food, please reconsider and provide a more holistic explanation!
That was mesmerizing, very interesting video. I am curious about the sustainability issue as brought up by previous posters, but the video itself was fascinating enough. I know the tension I feel when carving a chicken or using any valuable ingredient, you want so badly to do it right and use every ounce properly, what a stressful job this must be for these chefs! This was also a lot gorier than I expected...didn't realize tuna were so strong and dense, for lack of a better explanation.