Here's another in Bon Appetitmagazine's Beatiful Butchery series, this time focusing on how to butcher and break down a whole tuna,including how to fillet tuna.
Our guide for this edition is butcher and fish market owner Yuji Haraguchi. He sets about the tuna using five different knives, breaking down the colossal fish into all the cuts of fish you see at sushi restaurants.
It's a long video, clocking in at around 20 minutes, but even if you're not going to be needing to break down a whole tuna any time soon, as with all the videos in the series, it's fascinating to find out where all the different cuts come from on the animal. Plus, you get to watch some pretty excellent knife skills.
The other videos in the series are dedicated to beef, lamb and pork.
The Michelin Guide has published its listing for Washington D.C., with one new two-star and four new one-star restaurants. The Inn at Little Washington is the capital's only three-star restaurant. Take a look.
Michelin-starred French chef Thierry Marx has come up with a menu fit for the stars - his dishes will travel with astronaut Thomas Pesquet on a SpaceX mission to the International Space Station. Find out more.
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.