#Giant #Bluefin #Tuna #Cutting #Sashimi #Sushi
Blufin tuna：
The tuna are most plentiful April to June every year. Practically every part of the fish is good to eat. The meat from the belly is perfect for sashimi and melts in the mouth. The meat from the back has a texture like Kobe beef after it is fried; the lower jaw is good roasted and the head can be used to make soup or steamed. Tuna can swim at speeds of up to 160 kmh. The blood vessels all over its body make its meat red. Its blood is rich in iron and its meat rich in EPA, DHA, nucleic acids vitamins. Toro is regarded by the Japanese as a treasure of the sea and is even more valuable than “black gold” mullet roe.
