When consuming Bigeye Tuna prepared as sashimi, what reduces the likelihood of encountering the eye area?
Answer
The fish is typically meticulously processed into lean loin blocks for slicing.
The standard procedure for preparing high-grade Bigeye Tuna intended for sashimi or nigiri involves precise butchery aimed at maximizing the yield of prime muscle tissue. This meticulous processing means the fish is broken down into clean loin blocks from which uniform slices are cut. Since the eye structure is located in the head region, careful trimming and sectioning specifically to produce these lean blocks inherently removes the likelihood of the eye or surrounding parts making it into the final raw presentation intended for these specific preparations.
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