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Hagarita -  the love of cooking and sharing food

it's 5 am, let's go watch the butchering of a yellow fin tuna

It's 5 am, we have been singing karaoke since 11pm, our voices are done, our eyes are half shut. It's windy and cold and we really want to stay inside, but we said we are going to do it, so we did.Tsukiji market is huge, it supplies the majority of the world's fish and seafood, and though it is fascinating to walk through it and watch the men as they clean and slice, load their carts and speed through the narrow aisles, it also raises some serious questions about regulating fishing in Japan. It takes watching the amount of fish and seafood on display for one to ask themselves how long before there is no more fish to catch? And are we going to stop before it's too late? I would be lying if I said I wasn't standing there mesmerized by the colors and admiring the precise cuts and clean technique of the working, rushing men of Tsukiji. We spent about an hour and a half walking through and watching, there wasn't much talking, if anything an occasional wow! or ooohhhh... Handling fish is definitely an art form, especially when it comes to giant 100-150 lbs tuna, 5 minutes from start to finish, with a knife that is longer then my legs and is sharp as sharp can be, one cut length wise, two cuts to separate the spine, and voila !!!

These are some pictures from the butchering of yellow fin tuna in the biggest fish market in the world. As my jaw drops in admiration I make a little prayer that these sights won't be just a tale to tell our kids and grand-kids.