Chef Jordan Rubin Breaks Down a 375-Pound Bluefin Tuna

Food and Wine

In this video, Food & Wine Best New Chef Jordan Rubin shows off his incredible knife skills as he breaks down an entire 375-pound wild Maine bluefin tuna. Watch as he explains every prized cut, from the fatty otoro belly and kama (collar) to the lean akami.

Transcript

00:00I'm Jordan Rubin and today we are breaking down a 375 pound wild Maine bluefin tuna.

00:08This is the collar, also known as the Kama of the fish, Japanese.

00:13This is what connects the body to the head inside of here.

00:17This is the Kama Toro right here.

00:19One of the best pieces of the fish if you ask me.

00:21And that's going to be one of the cuts that's going in our tuna tasting.

00:24You can also see it here where it attaches to the belly.

00:27So Otoro is like right here. Chutoro is coming over here.

00:31I'm just freeing up some of the meat to take off the belly loin.

00:34Usually the fishermen keep the head.

00:36There's some good meat in the head, but there's not really a market for it.

00:39Especially when the tunas are being shipped.

00:41They want it to be as compact as possible.

00:45When it gets time to pull the loin off, it's usually a two-person job.

00:49And then we scrape that meat off the rack.

00:51This will go in our spicy tuna.

00:53You always have an application for every little bit of usable meat.

00:58The next step is to take off this top loin.

01:01Get all this good meat out between the ribs.

01:03And this is actually some of the best meat.

01:05Super tender.

01:06Well, it's the top loin.

01:08It's lighter meat on the bottom with the fattier meat.

01:11As the season goes on, that level will rise up.

01:14It will be lighter here.

01:16This is going to be for our tuna sashimi.

01:18The lean tuna, the akami, which will go into our tuna tasting as well.

01:23So we work almost exclusively with a company here in Portland called Upstream.

01:28And they're buying right off the tuna boats.

01:30I'm very picky about my tunas.

01:32So they kind of know what I'm looking for.

01:35Nothing goes to waste here.

01:36I'm very picky about my tunas.

Category

Transcript

Be the first to comment

Recommended