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.