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.
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            • 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.
            • Over 50 campus locations nationwide.
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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
            • Campuses in New York and Silicon Valley with nearby housing available
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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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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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