Part 3/9:
When the fish arrives, it is carefully checked, weighed, and processed for the day’s menu. The kitchen team, led by Robert, prepares the tuna which forms part of their iconic dishes. Each seafood item is treated with the utmost care; fish from halibut to salmon is expertly butchered and organized into trays for the chefs. Eric, one of the kitchen staff, explains how the preparations are essential to maintaining a rhythm, keeping the ingredients cold and fresh before they head to the cooking line.