Something Fishy

At The French Culinary Institute this week we had a demo I'll remember for a long time: Chefs showed us how they cut apart a big (and I mean big) fat tuna fish.

Like me, I'm sure you've eaten tuna in many forms: a grilled Ahi tuna steak with your salad nicoise, as raw slices of sashimi, a citrusy tuna tartar or just straight out of a can and into your tuna salad mix. But for all the tuna we consume, how does it happen?

One method discussed was Ike Jime, a Japanese fish-killing technique that involves bleeding and spinal cord destruction. The basic idea is to cut the spine and vessels at the fish's head. Then you cut the spine and blood vessels near the tail. Next you shove a sharp piano wire down the spine to destroy it. You bleed the fish in ice water before removing. Some believe this method preserves the truest flavor of the fish.

A lot of us were also in awe of the two-foot tuna knife that the Japanese chef used to carve up the tuna.

Before culinary school, I was never confident in handling fish. I would always buy filets of fish. These days I'm by no means an expert, but I'm much more confident handling a trout, bass or skate.

I think the best part of knowing how to handle a whole fish is that when you buy it, you can check for freshness first hand. I'm often skeptical of buying fish because I find it hard to determine if the fish was actually as fresh as the person behind the counter claims or if it was raised in a sustainable fashion.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
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            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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