Picture Japanese sushi, and the first fish that comes to mind is likely tuna. From lean akami to buttery chutoro, tuna is broken down into various cuts. This isn’t filleting — to butcher such a large ...
World renowned sushi chef, Billy Tserenbat, from Billy Sushi in Minneapolis shows us in studio how to butcher a tuna. He says he’s “most likely Minnesota’s only Mongolian born, Russian influenced, ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results