THE FISH LIST PORTAL

CUTTING TUNA

Fishmonger Lawson explains the process of breaking down Tuna — Step by Step

Ever wonder what goes into breaking down an entire tuna? It’s a detailed, respectful process that honors the fish from nose to tail. Here's a step-by-step look at how it's done, from the very beginning to the final yield:

1️Start with the basics:
The process begins with a whole tuna laid out in front of us. From the start, every move is deliberate. We work methodically, with precision and deep respect for the anatomy of the fish. Knowing where to cut and how to move along the muscle lines is crucial to preserving the quality of each section.

2️ Remove the collars (2 total):
The first cuts we make are to remove the collars—one from each side, just behind the gills. These are incredibly flavorful pieces, often overlooked, but packed with rich meat that’s perfect for grilling or broiling.

3️ Loins from the top side first:
With the fish positioned with one side facing up, we begin removing the loins. We start with the dorsal loin from the top of the fish, followed by the ventral loin from the same side. These are the thick, meaty portions that are highly prized for sashimi and steaks.

4️ Flip the fish:
After the first side is complete, we flip the tuna over and repeat the same process. The dorsal loin is removed first, then the ventral loin. At this point, all four main loins have been carefully separated from the carcass.

5️ Time to de-bone:
With the loins out, we now move on to the bone structure. We carefully extract the spine and any remaining bones, working from the ventral area to ensure we preserve as much usable meat as possible.

6️ Belly separation:
Next comes the belly—the most prized cut for many. This fatty, buttery section is gently separated from the ventral loins. It’s rich in flavor and prized in Japanese cuisine, especially for high-grade sashimi or toro.

7️ Spinal marrow extraction:
Finally, we remove the vertebrae and carefully collect the spinal marrow. This yields about half a cup of pure umami gold—a delicacy that can elevate soups, sauces, or be enjoyed on its own.

Final Yield:
2 Dorsal Loins
2 Ventral Loins
2 Collars
2 Bellies
1/2 Cup Marrow

Every step in this process is done with care, precision, and a deep respect for the fish. From the first incision to the final yield, nothing is wasted- only honored.