This year, the company imported a 50lb Blue Fin tuna from Japan! They held the party at Ozumo, a Japanese restaurant, so they placed the whole fish by the sushi bar for display until it was time to slice it. At the party, we were free to eat as much Blue Fin tuna along with a table filled with yakitori, tempura and terriyaki. We were also free to order anything from the cocktail and sushi bar. It was a Japanese cuisine lover's dream come true!! I didn't eat any of the yakitori, tempura and terriyaki, because I was determined to fill my belly up with my favorite cocktails, the Blue Fin and some of my favorite sushi and sashimi.
When it was time to butcher the fish, everyone gathered.
The chefs carefully clean the fish, and then started removing the head by slicing at the collar of the fish.
After the head is removed, the head chef sliced the fish in twos.