Filleting a Blackfin Tuna

I am going to show you how to fillet (filet) a Blackfin Tuna for sashimi and fish soup. Yum!

If you are lucky to live in Curacao near Playa Piscado in Westpunt - pick up a whole tuna 1.5 kilograms or more. Do not let the fishmen touch it! (The fishmen usually chop it up into steaks.) You are going to make fillet magic.

Tuna fillet by pictures.

Make an incision above the side fin and cut down at an angle.

Once you have made a crescent cut, join the top incision with a straight cut on the top of the fish and then down the same from the gill down the belly. Do not cut too deep just to pierce the skin. You now have a cut around the one side of the fish.

Now the tricky part. Grab the skin at the top point and pull the skin off slowly.

Then cut the middle bloodline - this is darker red and tastes too fishy. You want to discard this. The top fillet and belly fillet you can cut off by pushing the knife over the ribs.

If there is any bloodline left on the fillet, cut it off.

Separate the skin and any bloodline from the clean fillet. Make sure you clean all remnant bloodline from the bone.

Put the fillet in the fridge to sear fry or eat as sashimi later.

Put the head and bones in a pot to boil for soup. Here are instructions on how to cook the soup. https://www.cliffvilla.com/westpunt-blog/best-fish-soup