 Image search results - "tuna" |
All the fish are labeled. They might indicate where the fish was caught (or raised).
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Tails are cut off to show the flesh color.
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Buyers check the color of the flesh to determine how fatty the fish is.
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Cut-off tails
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Headless tuna carcasses
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Tuna head
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Frozen tuna auctions at Tsukiji Fish Market.
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Frozen tuna anyone?
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Headless frozen tuna.
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These frozen fish did not show any signs of melting. Wonder how long it takes for them to defrost.
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Each fish is worth thousands or tens of thousands of US dollars.
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Looks good to me.
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Tying a ribbon on fish.
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Frozen tuna head
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Tuna belly, the fatty part of the fish for toro sashimi.
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Looks yummy.
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After the auctions are over, they haul out the fish using a variety methods.
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Hauling these tuna on this lift looked easy.
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All full and ready to go. Gee, how much is all that tuna worth??
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Smaller trolley for a smaller haul.
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Hand-drawn cart.
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Hand-drawn cart, good for four fish.
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Good exercise in the morning.
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The fish is taken to the fish stalls in the market.
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The frozen tuna is cut up into quarters lengthwise by a band saw.
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Quite a few more to cut up.
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After the fish is cut, they shave it with an ax.
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Cutting up a fresh fish. They use a long, sharp knife, and not a band saw.
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Tuna knives
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I wonder how long it takes to be able to cut up a giant tuna.
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Where the head was attached.
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The fresh tuna is cut up into smaller blocks.
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This size is easy to sell to mom and pop sushi restaurants.
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Fresh tuna
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Caught in the Pacific Ocean.
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The tuna flesh between the rib-like bones is also choice meat. It is scraped off with a spoon.
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Packaged to sell.
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