To loin a tuna

Or amazing things this midwest boy has learned to do.

Today good friends of mine had me over to show me the ways of loining (fillet and section) a juvenile albacore tuna, and the canning of the excess flesh. 
I did not do much more than watch and learn, but it was exciting none the less. Joey shared a great deal of knowledge on the selection of a quality tuna.  Knowledge that he gained while working along side Japanese fish buyers for the sushi market.  After the fish were freed of their flesh the canning jars were prepared for their fishy contents.  I was surprised that little other than a bit of salt was all that was needed to create a simple and tasty can of tuna the likes of which have not been seen inside a supermarket in decades. 
As the jars steamed away, the grill was fired up and medallions of tuna were lightly grilled and tossed in and dangerously good teriyaki sauce.  It was a tasty dinner for the hot summer day that had enveloped the north coast at long last.
The skills and knowledge of local dishes is one of the most wonderful things about the opportunities I've had living in several locations.  I hope I have the chance to use these skills in the future.