WOw.... sarap po nyan Ma'm malaking tuna.... taba nyan pagganun na kalaki na tuna... nakakamiss na tlga tuloy makabalik sa work ko sa paglalaot.. sana nga talaga gumaling na ako at muling makabalik na sa work..! 🙏🙏
Here in Hawaii USA, cutting Tuna is an art, and with pride. Blue fin tuna is really one expensive fish in the market. Thanks for sharing. Aloha from Hawaii
Nice sharing Po idol Ang sarap siguro Ng isda na Yan...bagong kaibigan Po galing Kay renan fishing Po kaibigan niya Po ... sending love and support you Po...👍🙏♥️stay safe and healthy and God bless you Po 🙏
If you are performing your art in the human body you’re a Master Surgeon precisely cutting with finesse and as I could see you’re not a butcher. You are not performing an autopsy on a dead body but applying the same skill with much respect. Kudos.
@@gh4121-b5n It does seem so. Not sophisticated at all unlike the Japanese. What I know though is that nothing much from their tuna go to waste. Say for example the intestines, they clean it, cut into smaller pieces, ferment with salt and it becomes a local delicacy. The tuna skins they fry them crispy like pork rinds, they call it "tuna chicharon".
Bluefin Tuna expensive fish tender & buttery.. ang swerte po natin nasa Gen. Santos matatagpuan ang pinaka mahal na Tuna sa buong Mundo.. $$$$$ mahal po iyan sa revolving Sushi 🍣 3 piraso na bluefin tuna $15 .😅😅😅
In many Bisayâ speaking areas, fish intestine is cleaned and cut to smaller pieces and salted like bagoong. It becomes a kind of bagoong they call "dayuk". There is a likelihood the intestine seen here is bought and turned into such.
Yung tuna Hindi gaanong fresh. Medyo maputla ang laman at hasang.. Hindi ganuon kapula at ang pag hiwa medyo mabagal. Wag Po Magalit hehe sa totoo lang Po 😊
I don't see any superb cutting skills, looks like average skills. My gripe is that the cutting board needs to be replaced, it is dirty and unsanitary. Also, the table being used needs to be washed periodically for excess blood from the fish. Average cutting skills!
