Cooking Local Tuna In Cuba

Master Sushi Chef Hiroyuki Terada gets invited by a friend for dinner, but then realizes that he must prepare the small dinner himself with what he's got.
The tuna in the video was frozen and thawed out prior to preparing. One of the guests wanted Chef Hiro to make sushi from it but this was impossible. The history of the fish prior to being frozen is unknown and to assume it was as fresh as can be used for sushi is a risk he was unwilling to take. Instead, he cleans the fish to the best of his ability, and simply seasons it and uses some soy sauce that was very old to sautéed the fillets. It was decent but not up to his standard, however it was the best anyone can do. Obviously, the cutting board hasn't been properly attended to for a very long time, but in Cuba, they don't see this as a sanitary issue since they are accustomed to it.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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