Inside the Multi-Million Dollar Tuna Farm: How Bluefin is Made

Witness the incredible journey of the "Diamond of the Ocean." This video takes you inside a state-of-the-art full-cycle aquaculture facility, where the majestic Bluefin Tuna is farmed, harvested, and processed using cutting-edge technology.

From the delicate hatchery stage on land to the massive offshore cages, discover how technology ensures sustainability. Learn the secrets of the "Ike Jime" harvest technique and the industrial Super Freezing process (-60°C) that keeps the meat perfectly red for years, delivering the ultimate Otoro experience to high-end sushi restaurants.

🐟 Video Chapters: 00:00 The Blue Gold: Why Bluefin Tuna is so Expensive 02:40 Hatchery & Nursery: Farming Tuna on Land 05:20 Offshore Farming: Fattening Giants in the Ocean 08:00 Harvest & Ike Jime: The Humane Killing Technique 10:40 Processing & Loining: Cutting the Giant Fish 13:20 Super Freezing Tech: Why -60°C is Necessary 16:00 Auction & Logistics: The Journey to Toyosu Market 18:40 Culinary Art: The Perfect Slice of Sashimi

🍣 About Bluefin Tuna: Known for its intense marbling and rich flavor, Bluefin Tuna is one of the most sought-after delicacies in the world. Full-cycle aquaculture helps protect wild stocks while providing consistent, high-quality sashimi.

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