Did this tuna look sad? I thought so, but AT argued that it just felt compelled to fulfill it’s destiny. In any case, this fine specimen of the mackerel family (Scombridae) was the main character at Hawaiian Tuna Cutting Event at Uwajimaya in Seattle.
As the name of the event alludes, the tuna was caught somewhere in the waters of Hawaiian Archipelago and sold at the Honolulu Fish Auction. From there it was flown to Seattle’s Uwajimaya Asian grocery store. In 3 short days, it transformed from a free roaming 200lb sea creature to the main ingredient of many cooking endeavors.
Frankly, I can not say that I enjoyed watching the cutting. The fish was big and strong, and sometimes it took several attempts to dismember it. Was it lack of experience or was it usual chain of events? I am not sure, but in any case I felt sorry for this creature’s plight.
After a while, it became understandably boring: cutting, cleaning, turning, more cutting… It was time to leave.