After the tuna auction, we chanced upon a fishmonger cutting up a sizeable fish. I have never given much thought on how a whole tuna would be cut up, until this encounter at Tsukiji Market.

It takes quite a bit of skill, four different knives and two men, if it’s a huge fish.

First off, the fins.

Then, a good scrub and rinse before removing the head.

A slit is made on the side, and straight down the middle of the fish.

I stood there for quite a while watching the skilled fishmongers in action. And it didn’t hurt that they were quite easy on the eyes.

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