I typically use tuna for sashimi, served only with soy sauce on ... essentially the inner part of the face, just below the fish's eyes. Sometimes called the fillet mignon of the tuna world ...

Only the stiff part of the tail and fins end up as real waste. So processors and buyers really do not mind buying and trading low quality tuna because they get more out of each tuna than the pricey ...

Place a cucumber slice under each piece of tuna and set three on each salt brick or plate. (The sashimi tuna must be set on the salt immediately just before serving; otherwise, it will get too ...

Japanese researchers say they have determined how long people should wait to eat chilled tuna sashimi after thawing. It is known that some amino acids in fresh fish that bring out savory flavors ...