Skipjack tuna (Katsuwonus pelamis), also known as skipjack tuna, is a species of pelagic fish commonly found in tropical and subtropical waters.
Skipjack tuna has a cylindrical and slender body, with a long dorsal fin.
The body color is usually dark blue above and silver below
Skipjack tuna are pelagic fish, meaning they spend most of their lives in open water and only approach the coast during the spawning season.
They can be found in various types of water, including oceans, open seas, and along ocean currents
sharp fleshy sounds.
A clean and safe cutting board or work surface.
Skipjack tuna that has been cleaned.
Put the Fish in
Cutting board:
Place the skipjack tuna on a cutting board or safe work surface. Make sure the fish is located stably.
Head Cut:
Use a butcher knife to cut the head of the fish with firm, quick movements. Cut near the gills to begin the cutting process.
Cut Dorsal and Pelvic Fins:
Carefully cut off the dorsal and pelvic fins. Avoid touching the spines along the fish's back.
Open Stomach and Clean:
Open the belly of the fish by cutting it from the base of the tail to the head. Carefully remove the entrails and rinse under running water.
Tail Cut:
Cut the fish tail as needed. Some people choose to keep the tails for other purposes, while others throw them away.
Filleting (Optional):
If you want to make fillets, carefully separate the flesh from the bones. Filleting can be done by cutting the flesh from the side of the fish's body.
Here are some of the main benefits of skipjack tuna:
High Protein Source:
Skipjack tuna meat is rich in protein, which is essential for the growth and maintenance of human body tissue.
Omega-3 Fatty Acids:
Skipjack tuna contains omega-3 fatty acids, such as EPA and DHA, which have health benefits for the heart, brain and nervous system.
High Nutritional Value:
Skipjack tuna contains various vitamins and minerals, including vitamin B12, selenium and iron.
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