Normally, a fishmonger purchasing a fish would not make national news, but this is no ordinary fish, and these are no average photos.
Campbell Mickel, 51, was so pleased of his 150kg bluefin tuna that he hired a photographer before selling it to a posh Edinburgh sushi restaurant.
William Elliot, a renowned filleter, was tasked with slicing up the 7-foot beast.
The 48-year-old Scot, who stands 5ft 5in tall, was dwarfed by the gigantic fish on Eddie’s Seafood Market’s floor.
Mr Elliot, armed with a razor-sharp filleting knife, snuggles up to the tuna like a newlywed on their honeymoon.
Mr Mickel was able to sell the fish for thousands of dollars after two hours of professional filleting.
Mr Mickel stated that while he would not recommend eating bluefin tuna, it was not an endangered ‘wild’ species.
It was captured at a young age and farmed in a pen in the Mediterranean until it matured and fattened up.
‘You can’t comprehend the size of this fish until you see it in real life,’ Mr Mickel said.
He spent nearly three months sourcing the tuna, which will be super frozen at -60C to protect its quality for the chefs at Bentoya and Kenji sushi restaurants.
Bluefin is ‘as good as it gets’ for sushi chefs, but soaring demand for its prized flesh has contributed to overfishing and illegal black markets.
‘We don’t normally deal with bluefin tuna,’ Mr Mickel added.
‘But because this was a farmed product I wanted to try it.
‘For a sushi restaurant this fish is as good as it gets, it’s the creme de la creme – it’s their lobster, caviar and champagne all in one meal.’