I’ve always been a fan of MItsuwa.  There’s a place in my heart for it.  Selling all things Japanese and then some, it really knows how to attract a crowd with its special events.  This weekend, it was holding it’s annual blue fin tuna cutting demonstration and it was neat to watch it being done in person.  I realized that turning that hulking mound of fish into sashimi isn’t an easy task.  It took three people just to remove a quarter of the meat.

Getting ready to cut up this 300lb behemoth.

Let’s get ready to rumble!!!!!

It’s actually more difficult than it looks.

Nothing like straddling a big piece of fish and hacking it down to size.

Separating the meat…

On to the cutting boards!

That was only the beginning, there’s much more fish to be had.