My neighbor gifted me this thick ~2” filet from a 240# bluefin he caught the other day. It’s impossible to know which cut this was from the fish, but you can see in the first photo the left side is a lighter pink color compared to the right side so I assume it’s a fattier part on that side. I don’t think we’ll be able to consume all this in one shot so ideally I’d like to cut it down into smaller blocks before slicing for sushi.
I don’t have much experience slicing so any advice on direction and orientation would be much appreciated!
by surfordie