@curioucitychannel: Why Chefs Always Remove Tuna's Black Flesh Chefs remove the black flesh or bloodline in tuna because it affects both the flavor and texture of the fish. This dark strip, found near the spine, contains strong-tasting compounds and can have a metallic or fishy aftertaste. By trimming it away, chefs ensure a cleaner, milder flavor and a smoother, more enjoyable dining experience. Removing the bloodline is a crucial step in preparing tuna to bring out its best qualities. #tuna #sushi #shorts #fypシ゚viral🖤tiktok #facts

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Monday 31 March 2025 02:00:00 GMT