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Food, Malaysia

Jerome Kugan
Tuesday, Aug 12, 2014

Food, Malaysia

Chef versus tuna: Finding the best cut

The Star/ANN | Jerome Kugan | Tuesday, Aug 12, 2014

Kuriya head chef Nakagawa Takahiro (left) holds up the 'kama', or collar, of the fish. It's the first piece that's removed, and contains a bit of flesh, but it's usually not on the menu. Once the 'kama' is removed, it's easier to separate the head from the body.

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