How To Break Down a Tuna with Chef Davin Waite

MadMedia

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Sep 21, 2010
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Learn how to break down a whole Bluefin Tuna from Chef Davin Waite and how to maximize your yield and reduce food waste. Most people throw away many of the best-tasting parts of the fish from the eyes, to the cheeks, and even the bones for making soup. Most of the tuna can be utilized. Chef Davin Waite's critically acclaimed restaurant The Wrench and The Rodent Sebastro Pub specializes in creative sushi fusion combining the best of the best with what’s fresh and available using different local species of fish. Directed by The Martelli Brothers Produced by Mad Media

 

watersdeep

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Nice to see whitey doing it right, wake up vikings. Said the viking. Remember we did not even think about eating sushi till the 1980s and look at us now, can't get enough of it.

PS Eye balls are bomb, i know from experience.
 
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DennisV

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Honest is good

When I see those overly pimped out rolls at sushi restaurants, I just shake my head.
 
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azbaseball

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question I have cleaned hundreds of fish I never continually wipe the fish off with a towel Why are they doing that. Is it just tuna?
 

geebee

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How to clean tuna
 

kevina

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Ask the fish processors if they will cut it the way in the video! :eek:. Now I know why a lot people on the sport boats will ask the crew for a few of heads, carcasses and belly's on the BFT when there cutting fish on the way in. Theirs a lot of waste when cut on some of the boats.
 
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Cubeye

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Nice to see whitey doing it right, wake up vikings. Said the viking. Remember we did not even think about eating sushi till the 1980s and look at us now, can't get enough of it.

PS Eye balls are bomb, i know from experience.
So.....how do you cook the eyeballs? Or do you cook them at all?
 

MadMedia

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Sep 21, 2010
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question I have cleaned hundreds of fish I never continually wipe the fish off with a towel Why are they doing that. Is it just tuna?
all fish. Keeping it dry on the outside helps it last longer and taste better. Next time you go to a sushi restaurant notice that they store a lot of the fish wrapped in paper towels.
 

stairman

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If I have 2.. 100 pound blue fin I not too worried about scraps..this is resturants maximizing profit
 
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watersdeep

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So.....how do you cook the eyeballs? Or do you cook them at all?
I have only had them from a cooked head from yellows. white seabass and tuna. The first one i had was one of those ''i'll give you $20 if you eat that'' easiest $20 i ever made.
 
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aznboy619

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all fish. Keeping it dry on the outside helps it last longer and taste better. Next time you go to a sushi restaurant notice that they store a lot of the fish wrapped in paper towels.
Actually you are just wiping the moisture from the fish which helps with the cutting process. And you wipe your knife with the towel to make sure it is clean from the small scale and slime from the previous cut.

Sushi restaurant wraps it in towel and saran wrap and tightly not to let air enter. Before cutting a BFT up it is best to let it sit for 2 days with a clean belly and towel inside of it to soak up the moisture. The meat itself will not look to water down but also bleeding, spiking and wiring it is a must and also put a hose in the fish to help bleed it out.
 

stella marina

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that was cool..i.watched the whole thing...30 mins went by quick
 

JoshInSD

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Actually you are just wiping the moisture from the fish which helps with the cutting process. And you wipe your knife with the towel to make sure it is clean from the small scale and slime from the previous cut.

Sushi restaurant wraps it in towel and saran wrap and tightly not to let air enter. Before cutting a BFT up it is best to let it sit for 2 days with a clean belly and towel inside of it to soak up the moisture. The meat itself will not look to water down but also bleeding, spiking and wiring it is a must and also put a hose in the fish to help bleed it out.
Well said. Two days is tastier than same day for sure! Same goes for yellowtail, especially local kind. Let the meat settle for a few days, you’ll notice the difference. Especially when treated properly at kill time (bleed, spike and wire).
 

RideHPD

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Looks more like a deba knife for the initial Breakdown, for certain in the second video.
Initial looks more like a standard chef's knife, I meant that yanagi he uses later on. Never seen someone use one to remove bloodline and break down a loin, that was interesting.