The event, titled 'Ocean Tuna Filleting Performance and Coastal Cuisine Space,' was organized by the Dak Lak Department of Culture, Sports, and Tourism as part of a tourism promotion program marking Reunification Day (April 30) and International Workers' Day (May 1).

Designed to promote local specialties, the program featured a live on-stage tuna filleting demonstration, drawing large crowds eager to witness the precision and artistry involved.

The centerpiece was a 70-kilogram, 160-centimeter-long ocean tuna caught by fishermen in Tuy Hoa and expertly filleted by veteran chef Nguyen Manh Thuat.

According to Thuat, each cut not only showcases culinary skill but also reflects respect for marine resources.

Many tourists filmed the filleting process, captivated by the chef's precise knife work gliding smoothly along the fish.

Visitors had the chance to interact with chefs, learn how to identify fresh tuna, and discover techniques to preserve its natural sweetness.

After the visually stunning filleting performance, slices of bright red, fresh tuna were arranged and served immediately to visitors.

William, a tourist from Canada, said he was impressed by the experience.

He said he had enjoyed his trip to Dak Lak and would leave the following day.

"Tonight was wonderful. I got to watch the tuna being cut and enjoy sashimi right on the spot," William said.

Le Thu Thao, a visitor from Ho Chi Minh City, shared her excitement after receiving a free portion of sashimi.

"The tuna is very fresh and still has a soft, chewy texture. I also got a free drink from the program. I even bought dried one-sun tuna as gifts for friends," Thao said.

She expressed hope that more such events would be held to highlight the region's signature specialty.

In addition to the filleting performance, the event featured a cooking show introducing three signature tuna dishes: tuna sashimi, stir-fried tuna cubes (shaking tuna), and tuna belly cooked with 'la e' (lemon basil).

The culinary space also featured booths offering a variety of seafood dishes, with tuna prepared using a blend of coastal flavors and highland spices, alongside products recognized under the 'One Commune One Product' program.

Beyond food, an exhibition area showcased the tuna fishing profession, displaying both traditional and modern fishing gear, as well as photos and documentary materials.

Traditional cultural performances, including stone instrument ensembles and traditional 'Bai Choi' singing, added to the festive atmosphere.

A representative of the provincial Department of Culture, Sports, and Tourism said the program not only honors the economic value of ocean tuna but also tells the story of local fishing culture.

It is also part of broader efforts to promote Dak Lak's tourism through its distinctive marine products.