Food insider: 10 things to know about bluefin tuna

By Jiang Wanjuan | chinadaily.com.cn | 2016-12-14 17:20

Food insider: 10 things to know about bluefin tuna

Chefs slice up the 60kg bluefin tuna on spot at Moto in Beijing on Dec 6, 2016. [Photo provided to chinadaily.com.cn]

Sushi has become a staple in nearly every Japanese restaurant in China, yet most of us don't know much about the fish behind the sushi or sashimi we put in our mouths.

During the recent two year anniversary of Moto, the Japanese restaurant along the Liangma River in Beijing, chefs sliced up a 60kg (132lb) bluefin tuna on the spot. So we took a chance to learn about the gaint fish from head to tail, and how it arrived to Chinese customers' plates from the Japan sea.

The following are some quick facts we put together for you to better understand your tuna.

Previous Page 1 2 3 4 5 6 7 8 9 10 Next Page >>|

Related Stories

BACK TO THE TOP
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US