Over the past few weeks I have been obsessed with watching YouTube videos on how sushi restaurant chefs process fresh fish to eat. Watching a chef carve up a massive fish or lobster is very entertaining and intriguing to me. The Blue Fin Tuna is a massive fish and very sought after in the sushi culture, especially in Japan.
This fish just sold at auction for a staggering 3.1 million dollars and many experts say the fish is easily on its way to the extinction list due to over fishing and keeping fish that are not even fully mature. I caught a blue fin in Mexico several years ago and ate some of it right on the boat less than 10 min from being in the water. Knowing what I know now, we should have never kept that fish because it was way undersized compared to most fish actually sold in the markets.
The Blue Fin Tuna is often described as “twice as powerful as a Lion and faster than a Cheetah” but rules and lack of regulation in Japan are killing this fish before it can become the most mature to harvest. Blue Fin migrate between the waters near an around Japan all the way to the Pacific Ocean area of Southern California and northern Mexico.
Below I have included a YouTube link where you can watch one of these extremely expensive fish get precision harvested to elite chefs. Nothing is wasted on this fish...and with the price tag they come with I can see why.
Just one of these fish can literally feed a small army of people.