Join Us For The Bluefin Tune Cutting Show!
Our Bluefin Cutting Show is focused on providing you with a rare experience that is entertaining and offering high-quality grade Bluefin tuna at very affordable prices in a sustainable way. That’s why we only source our Bluefin Tuna from Primetime Seafood who is known for quality, sustainable farming of various seafood like the Bluefin Tuna.
Get the lowest price on bluefin tuna and enjoy an in-store performance!
All children in attendance have a chance to win a special pocky prize during the show!
Every Thursday @ 6:30 PM
Every Saturday @ 5:30 PM
*Starting September 2nd*
Fun Bluefin Tuna Facts
There are many different types of tuna in the world. Albacore is the white one that is usually the cheapest in price. Then you have the red tunas. Yellow Fin or Kihada is the lower grade, Big Eye or Mebachi is medium grade and Bluefin or Hon Maguro is considered the highest grade in the world.
This particular Bluefin is farmed from Mexico.
It is not 100% farmed. They catch wild baby Bluefin and raise it in the pool at the farm.
It is said to be very difficult to farm tuna. This is due to the fact that tuna need to be in constant motion to be able to breathe. It is only recently that they discovered a way to do this.
Only recently has Japan figured out a way to actually raise tuna 100% at the farm starting from eggs.
This particular Bluefin is around 180 pounds which sounds big but is actually very small compared to Blue Fin you will find in the wild. Wild Bluefin can grow up to 1000 pounds. At that size you will need to use a lift to move it.
180 pound Bluefin tuna is around 6-7 years old. You can actually see the age of the tuna by looking closely at the scale. Each line on the scale represents 1 year. Just like the rings on the trunk of a tree!
The head can still be used. The eyes are considered a delicacy in Japan and the chin is very oily. The head itself can also be used to make a broth for soup.
The main body is cut into 4 main parts or loins – 2 back loins and 2 belly loins. The back loin is where you will find the chutoroor medium oily tuna. The belly is where you find the ootoro or the very oily tuna.
The amount of meat left on the bones is where you can differentiate veterans from amateurs. The more skilled the cut, the less meat is left on the bones.