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January 13, 2009

Things I learned about world-class sushi this past weekend

Ptak671_tuna_f_20090109122004

1. The half of the bluefin tuna that faces up when it's caught is considered of higher quality than the side facing down.

2. The taste of high-grade sushi tuna improves with several days ageing.

You'll find these FunFacts, along with much else of interest to the sushi connoisseur, in Yumiko Ono's January 10, 2008 Wall Street Journal article, "Tasting the $100,000 Tuna."

Pictured up top, the trophy bluefin tuna referred to in the article's headline.

January 13, 2009 at 12:01 PM | Permalink


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Comments

That tuna they're holding sure does look like big old slices of gnawed-on watermelon.

Posted by: Flautist | Jan 14, 2009 1:22:02 PM

I had also heard that in some places in Japan, they don't eat the bottom half of some fish at all. It's considered improper, even though they serve you the whole fish....

Posted by: EEJ | Jan 14, 2009 12:24:39 PM

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