Picture Japanese sushi, and the first fish that comes to mind is likely tuna. From lean akami to buttery chutoro, tuna is broken down into various cuts. This isn’t filleting — to butcher such a large ...

Cutting sushi requires precision and as little disturbance as possible to the structure of your seafood. The traditional yanagiba knife is the perfect kitchen tool for the task. A time-honored ...

After being a chef for nearly a decade, I've seen countless home cooks and fellow chefs get overwhelmed when ordering fish at the seafood counter. Between the lobster tanks and various fish heads ...