People watch as Chef Joel Hammond begins to carve a bluefin tuna at Uchi in West Hollywood, California. Carlin Stiehl for CA Post
I watched as a 216-pound bluefin tuna was carved up live in front of the audience that was about to eat it, on the patio of sushi restaurant Uchi in West Hollywood.
Chef Joel Hammond stripped off the scales and dismantled the head and collar, before separating the fish into large sections. He held up different cuts, including the prized, fatty otoro.
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