Slicing Tuna – But Not for Sushi, if I Were You

photo: E. Loury

Though potentially a common sight in a sushi kitchen, these yellowfin tuna were collected for research, not eating.  The tuna arrived at an Ichthyology guest lecture in 2008 courtesy of fish physiologist Dr. Jeffery Graham from the Scripps Institute of Oceanography, and two of his grad students.  They are slicing in to display this warm-blooded fish’s unique musculature.  What does it look like? Stay tuned to find out!

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One Response to Slicing Tuna – But Not for Sushi, if I Were You

  1. Pingback: Slice o’ Tuna – the Other Red Meat « The Drop-In to Moss Landing Marine Labs

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