The call came at 8:30 a.m: “Mrs. Baristanet, it’s Ho Yung at Aozora. We just received a 350 pound bluefin tuna today from South Africa, and you might want to come down and take a picture.” Never one to miss a photo op, I agreed.
Nelson Yip, Executive Chef, asked where we’d like to do the photo shoot. “How about up here on the sushi bar? (What was I thinking?) He opened the walk-in fridge where I saw a giant silvery grey 6 foot something fish, nearly three times my size, in a coffin-like crate.
Ho Yung, Aozora’s owner, sat us down for Sushi 101. Bluefin is the aristocrat of tunas. This beauty was caught at 200 pounds and fattened up at a South African sea farm for market until it reached a massive 420 pounds. That’s when Ho got the call. $8,000 dollars later, this bad boy was being airlifted to Montclair via Newark. It took 4 people to carry him into the kitchen.
He says the quality is guaranteed by analyzing a core sample of the fish. Ho usually buys 4 of these guys a year, and a lot bigger – up to 600 pounds. But because it’s the height of bluefin season – when the fat build-up makes for better tasting sushi and sashimi – he couldn’t let this "little" one get away.
We went back the next day to see what became of our fishy friend, and this is what we saw.
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