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Here, we show you how to break down a fresh Pacific Northwest albacore tuna. Learning this process will help familiarize you with the fish’s parts, facilitating more creative solutions in the kitchen, and saving you money in the process. You can use the loins, ribs, and even collars, which is the “pork shoulder” of the fish (try braising them!), and you can also make delicious broth with the leftover carcass and head. An entire tuna could yield dozens of meals if butchered and preserved correctly. The price of a whole fish is often a fraction of the cost of just one loin sold by itself, so if you can find ways to use all of the parts, you will save a considerable amount of money on meals. The same is true for chickens: it is not uncommon to buy two skinless chicken breasts for $12 here in Seattle, but a whole chicken only costs about $9. Why is that? Because the extra money you spend pays the butcher to do your dirty work. And though convenience may sometimes be the best option, it is certainly worthwhile to save money while learning more about the food you eat.Once you learn the proper technique, breaking down a fish can be a therapeutic process, so enjoy it!WHAT YOU’LL NEED:

Tuna

<a href="https://www.chefsteps.com/guides-tools/knife-gifts">Chef’s knife</a>
Timing: 10 mins