A ter-long knife carefully selected the position of the cut, then with both hands pressing down, the blade naturally and smoothly sliced into the fish at and quickly plunged into the fish bone at the center.
Suzuki Jiro felt the resistance and exerted a slight force, the blade following the spine’s gap, quickly cutting off about a seventy-centiter-long segnt of the fish tail.
With the next few cuts, Suzuki Jiro followed the sa technique and quickly divided the big fish into different segnts.
From Lin Yang’s angle, he could clearly see the round, red cross-section; just this skill of smoothly avoiding the spine and slicing through the fish revealed great expertise!
However, he didn’t know yet, the more spectacular part was yet to co.
After cutting the fish into many segnts, Suzuki Jiro purposely kept the best parts: the big belly and the middle belly sections.
The Bluefin’s cross-section diater was almost over a ter, containing almost nothing but muscle beside the spine; from Lin Yang’s perspective, it looked like an oversized steak.
Once the cutting was done, the assistants hurried over to help, carrying away the less desirable fish segnts to preserve them anew with sea ice. These parts would be shipped to other branches for sale.
A few minutes later, only the two segnts Suzuki Jiro kept remained on the table, and he started to process them again.
He then flattened the at segnts, made an incision along the spine on the fish’s back, and then gently pushed the knife blade against the fish skin, peeling off the whole skin as easily as unwrapping a sticky rice cake, revealing the shiny pink flesh underneath.
This maneuver once again left the audience eyes wide open, moving effortlessly without a hint of mundanity, truly testing his skills.
"Wow, that skin-peeling technique is slick! Are we about to see so slicing and plating next?"
"Not to ntion, I just noticed, this Bluefin hardly has any guts, just like a huge steak. The yield is unbelievably high!"
"Pink at, that’s so pretty, it’s so appetizing!"
Lin Yang glanced at the comnts and whispered, "The chef is now handling the best and most expensive parts of the whole fish. Pay attention to the darker red hue on the dorsal part of the fish and the lighter pink on the belly. After being cut open, these color differences will beco even more apparent..."
"Um, just wondering why one part is bright red and another is pink? Do different parts of the sa fish vary in color?"
" 1 upstairs, I want to know too."
Lin Yang continued to explain, "Indeed, they are different. Based on the parts of the Bluefin, they can be roughly divided into three sections: the red at, the middle belly, and the big belly.
The red at is located along the fish’s dorsal spine, where the muscle fibers are tighter, the fat content is lower, and the hemoglobin content is higher, mainly responsible for the fish’s mobility.
The middle and big belly sections, however, are looser in muscle fibers; these parts are like a person’s lower belly, poor in muscle activity but very good at storing fat around the organs, serving as the fish’s energy storage area.
Many seasoned Golden Spearfish connoisseurs consider the fattiest big belly to be the most exquisite part of the fish!
But personally, I might say the red at aligns more with our Chinese dietary habits. If one must try, the moderately fatty middle belly is also good, but the big belly, not so much."
While Lin Yang was explaining, Suzuki Jiro was not idle on the operation table. He proficiently sliced the cylindrical fish segnts along the spine, dividing each segnt into two halves.
This made the color contrast between red and pink even more evident.
The next step was the deboning and further division; the two halves of the fish were processed into square chunks of fish ’bricks’, and the trimmings were scraped aside and discarded.
This process lasted for over half an hour before coming to an end.
After wiping the sweat with a towel handed by an assistant, Suzuki Jiro had a large plate of finely processed fish ’clean at’ ready.
Because of the four-direction cut, these clean at pieces started to show off different muscle textures, looking less like fish at and more like the legendary snowflake-like top-grade Wagyu beef.
After the clean at was prepared, the next step was an even greater test of knife skills: slicing.
Suzuki Jiro, with renewed vigor, sliced the various parts into evenly thick slices of sashimi, ticulously arranged them on a bed of sea ice, sprinkled a bit of lemon juice for a simple garnish, and a premium Golden Spearfish sashimi platter was ready.
Previously, while cutting the fish into blocks, Lin Yang hadn’t noticed anything unusual. But when the sharp knife sliced through the big belly sashimi, the microphone picked up the sash-sash sound of the blade moving through the fatty fish at, bringing an unusual silence to the live broadcast.
"What the heck is that sound, what kind of texture is this?"
"This sound isn’t quite like cutting vegetables or at. If I had to find a similar description, is it like cutting ice? This sound is so stress-relieving, more enchanting than those narrator voices used for cranial spa to lull soone to sleep."
"Could it be because the fish at is really hard from being cold?"
Lin Yang was also struck by the audible texture of the slicing, and seeing the comnts asking about it, he paused for two seconds and slow-footedly explained, "It’s not because of it being frozen; the fish had already been defrosted when being cut.
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