Claire Corlett

Fish Food, Fish Tanks, and More


Hey, Hongsi! Today I prepared fresh whole tuna sashimi. I will start with tuna belly. Tuna belly First bite Hongsi♥ ˃̣̣̥᷄⌓˂̣̣̥᷅ This part is popular in Korea as a special part of tuna so it’s one of the expensive parts. It has a crunchy and chewy texture and you can feel the softness of the marbling. I didn’t realize when I had tuna sashimi that was cut, but now I’m having as a whole I was surprised because it was not easy to cut with a mouth haha. I’m sorry if it bothered you ๐·°(৹˃̵﹏˂̵৹)°·๐ I had cut them in small pieces. Tuna belly is one of my favorite parts. With wasabi~ It can’t be tasteless (≧ x ≦) Hon-Maguro (leaner meat from the sides of the tuna) This part comes in the top 3 of the rarest parts because you get only a small amount of this from the tuna. Maybe this will be my last time eating a whole tuna lol This is a part right behind the gill of tuna and its unique feature is a tight marbling. And for the rest, I will not be greedy but cut them deliciously to eat it. With wasabi on~ Oops The part on the right is this one been cut. Chutoro (the part near the belly) Modestly fatty and a nutty taste. Radish sprout Radish sprout helps to rid off the greasiness and it refreshes your mouth. I can feel the taste better when it’s been cut. It feels like my mouth is getting plentiful. Pickled ginger In Korea, there is a comparison between this part with a sirloin the best part of beef. To be honest, I don’t really know about tuna’s part and everything. So I was recommended by a seller from the store delicious high-class parts and I bought it. If Hongsi knows other different delicious parts, you can recommend it to me~ Next time I will prepare more delicious tuna sashimi
(・ω・)b One last piece~ Today I had many troubles making the video so I was mostly tensed while filming. Pickled garlic I will try my best to make a better video next time. Thank you so much Hongsi who watched my video till the end. See you next time with delicious food! Love you♥ An nyung!

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