180kg Bluefin Tuna Masterfully Butchered at Chiayi Restaurant

A restaurant in Chiayi City, Taiwan, celebrated the arrival of the prized East Port bluefin tuna with a "tuna show." Master chefs from Donggang, a renowned bluefin tuna fishing hub, traveled to Chiayi to expertly butcher a nearly 180-kilogram tuna.

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Every year, the East Port bluefin tuna season lasts only 2 months, and for environmental sustainability, the catch of bluefin tuna is subject to international fishing quotas and total catch limits. When the catch reaches the upper limit, the Fisheries Agency will announce the suspension of fishing, so the quantity is rare and precious, and the price is not cheap.

The "tuna show" allowed diners to witness the precise filleting process up close. The restaurant's owner, Huang Ying-jie, highlighted the rarity of the East Port bluefin tuna, noting that the fishing season lasts only two months each year. International quotas and total catch limits strictly control the number of bluefin tuna that can be caught, making them a precious and expensive delicacy.

Chef Wu Wei-bin of Zhongdonggang Seafood Restaurant explained that preserving the fish's freshness is paramount. His team can typically dissect an entire tuna in under five minutes. He added that all parts of the tuna are edible, with the fatty belly and triangular cuts being particularly favored by connoisseurs for their rich flavor and tender texture.

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To maintain the freshness of the fish body after it is caught, the chef usually takes less than 5 minutes to dissect and cut the entire fish.

Many regular customers had already pre-ordered tuna meals, anticipating they would sell out within a week. The event offered a dual sensory experience, combining the visual spectacle of the butchering with the exquisite taste of the freshly prepared tuna.

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The entire bluefin tuna can be eaten, especially the "golden triangle," upper belly, lower belly, and middle belly parts. Because these parts have enough oil content, they are tender and layered when eaten, making them the most popular among gourmets.