Blue fin tuna

[fin]

Dear all,

after being very adamant and once upon a time a sushi lover (long story), i was convinced to try close to raw tuna, italian fisher man at sea style. One may ask, what the hell would that be?

Well i only asked after trying the very first morsel. It melted in my mouth and all i could taste was the sea. Quite obviously i had to ask! How? As simple as one could not even imagine!

So, when u catch your blue fin of any size, bleed it for about 10 minutes. Then gut it and fillet it. Should u be able to, marinate instantly in balsamic vinegar, a dash of olive oil, lemon juice, some garlic and herbs if you want. Unable to do this then freeze well, and do so upon arrival at home.

Marinade for about 6 - 8 hours and then right after pan fry for about 60 secs on each side and thats it...

The blend of raw tuna and a slightly cooked side with the marinade inside...
yum yum...

try it out and tell me what you think?

FIN

p.s most important of all , the strips must be relatively thin to keep consistency of taste!

[gottie]

yes For me that's the only way to eat blue fin Tuna. Raw with Marinade.

[ramio]

Honestly, the thought of raw fish doesn't appiel to me much, although I know from the bit of cooking experience I have that marination starts cooking the fish. Maybe with a couple of glases wine inside me, I may have enough courage to try it out somtime, but it has to be prepared for me.

[skip]

Japanese sashimi tuna is never served fresh by the way. It's always fresh frozen to kill any potential bacteria as its usually served raw.

[camkev]

i taught it was served fresh not fresh frozen.So when it's out of the freezer it has a very short time margain to be eaten?

[skip]

As they need to cut it wafer thin for sushi they cut it whilst frozen and then serve what they need.