Ahi Kama - Fried Tuna Skins - Backyard Tuna Cutting- Eat the Throw away parts- with Kimi Werner

Kimi gets a visit from @Tsutomu Lures Hawaii and together they do a backyard ahi cutting with a yellowfin tuna over 100 lbs. After quartering the fish into beautiful slabs of prime sashimi grade blocks, they prepare the fisherman’s cuts or the “throw away parts” to eat together. Garrett makes fried ahi skin and Kimi grills the kama or collar of the fish and everything is eaten family style.
This video is to shows many resourceful ways to use a whole fish. Both Kimi and Garrett harvest tuna in only extremely selective, small-scale sustainable ways. Garrett makes his own fishing lures by hand and uses them to go fishing by day. Kimi relies on freediving and spearfishing tuna. They both go the extra mile to appreciate all parts of the fish and share it all with their community.
a Variables production
Camera: Justin Turkowski
Underwater Camera: Perrin James Franta
Edit: Lexi Kaili / Justin Turkowski
Music: Jameison Stuart
Thumbnail image: Perrin James Franta
If you are looking for some fun ahi fishing content or lures check out Tsutomu Lures:
/ tsutomulures
Thanks for the poi Manna Foods!
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