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At Lee Fish Linwood Viliua cuts small sections from each tuna’s tail and uses the colour (ideally bright, steaky) and fat content (ideally high) to assess its quality. “The tail cut tells a story about the rest of the fish,” says Lee Fish’s Sam Birch.
Shot on assignment for New Zealand Geographic Issue: 170 July August 2021.
Read the Feature: https://www.nzgeo.com/stories/billion-dollar-fish/
Photograph Richard Robinson © 2021
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Richard Robinson © 2021. No Reproduction without prior written permission.
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TUNA
At Lee Fish Linwood Viliua cuts small sections from each tuna’s tail and uses the colour (ideally bright, steaky) and fat content (ideally high) to assess its quality. “The tail cut tells a story about the rest of the fish,” says Lee Fish’s Sam Birch.<br /> Shot on assignment for New Zealand Geographic Issue: 170 July August 2021.<br /> Read the Feature: https://www.nzgeo.com/stories/billion-dollar-fish/<br /> Photograph Richard Robinson © 2021