How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit

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Published 2017-12-12

Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba single-edged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef's knife, and the Yo-Deba. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks and sashimi like toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.

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How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit

All Comments (21)

@toastbot9496 4 years ago

Guy: This fish is definitely number one Fish: blushes
@stark1987 6 years ago

11pm: "i should really go to sleep" 4am: "i now know how to carve a whole tuna"
@stinky.404 4 years ago

Never really thought about how huge tuna are.
@DiegoBoss_ 5 years ago

His English is flawless and the narration combined with his technique makes this video rivetting. Great work.
@Loopmootin 5 years ago

I love their no waste policy, shows a great respect for the product! Great video :)
@red_unknown1448 5 years ago

I loved that he tried to use everything as possible. Personally, I think it shows respect to the animal.
@thanks_ace 5 years ago

This guy looks super young but with the knowledge of an elder who has mastered a trade
@Zsizzz 5 years ago

My boss:"why are you so tired at work?" me watching a guy slices tuna at 11pm "i had importnant things to do boss"
@AssertiontoThrone 6 years ago

This is a butcher who truly respects the fish they fillet
@chaoaretasty 6 years ago

Please have him back and show us a recipe for tuna ramen with those roasted bones.
@T3hN3wB 5 years ago

Much respect for this young man. That patience will serve him well in life. You can't but have respect for someone who takes their time like he is and uses EVERYTHING, he is truly an artisan of his craft!
@Taninversed 4 years ago

But I don’t even like tun- Brain: shush, you must watch.
@samg461a 6 years ago

I love how he talks about using every bit of the fish. And when he talks about something that isn’t edible, he says, “Unfortunately we have to throw this away.” That’s how cooking should be. :)
@ahmedsamir1754 5 years ago

Dude you aren't a butcher, you're an artist.
@jhuztein1125 3 years ago

Love how he makes sure he utilizes every possible part of the fish and not waste it, and even recommends dishes that would taste good with the parts people people usually toss.
@gentianviolet2785 5 years ago

Mottanai - Conveying a sense of regret concerning waste. Brilliant!
@PrimeCaesar 5 years ago

Brain: You have to know how to butcher a Tuna fish. Me: Why? Brain: You must.
@ashleyberry143 6 years ago

I loved how he gave us the Japanese terms too :) I love the philosophy of wasting as little as possible!
@chickennugsoil4421 5 years ago

Ya let me just get the 5 foot tuna outa my fridge so I can start cutting it
@anggaradwi7020 5 years ago

Nobody: Youtube Algorithm: wanna know how to butcher tuna?