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That is right in the range of the best bluefin tuna meat though. I know that once they get over 550 lbs or so that the quality of the meat goes down somewhat. They look at all kinds of shit when they grade those tuna though.
A plate of sushi from that fish will probably go for 3 grand or so and that is about 5 paper thin pieces. No telling what the turo (sp?) from that fish will go for.
This post has been edited 2 times, most recently by RATT 15 months ago
Yep, expect a chef sanctioned moratorium VERY soon. We need to lay off it, like Chilean seabass and sturgeon.
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