Tuna - No wonder fish stocks are depleting!
The hot end of the process
The oven's - tuna pressure cooked at 3psi for 40 minutes.
Internals and a rack being wheeled out to cool, don't mind the ash
Cooked
Be-headed, de-tailed and the skin scrapped off, and packed into boxes.
Now not sure what happens to it after this, back later to find out.
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