Mind-blowing BFT at 29 days. This was really really special. Perfect conditioning and aging of a Sekami loin off a 140lb BFT from Kumamoto. Notice how the pellicle is a solid dense THIN layer. This crust doesn't transition to the red meat underneath with a color gradient. This was done during the conditioning period, which is rather important. If you see a color gradient between your pellicle and the red akami, that means the pellicle was not fully developed (or you simple don't have the right conditions, or the right piece of fish) and you just have a piece of protein spoiling from the outside in.... The flavor combined with it's texture on this akami was unreal. It takes a lot to get me excited these days, and this really got me going. I shared this today with exceptional Chefs for a peer review. @chefhiroonagahara @saitokiminobu @hypebeast_sushichef @okumura_sushi I'm also glad my team of butchers @truekingsonly @chuuzilla @chefjesslight on the line today got to experience it as well #Freshisboring #fishbutchery #tuna #bluefintunafishing #bluefintuna #bft #tunafish #dryagedfish #dryager #dryagedmeat #fishmongerslife #fishmonger #sharpknife #chef #chefstalk #chefsofig #sushichef #sushiporn #chefs #tunasashimi #michelinstar #chefstable #chefstagram #chefsofinstagram #nextlevel