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Author Topic: Blue fin tuna  (Read 2918 times)
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fin
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« on: July 17, 2007, 13:51:33 CET »

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!

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gottie
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« Reply #1 on: July 17, 2007, 15:00:57 CET »

yes For me that's the only way to eat blue fin Tuna. Raw with Marinade.
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ramio
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« Reply #2 on: September 18, 2008, 18:56:24 CET »

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.
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skip
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« Reply #3 on: September 18, 2008, 21:55:28 CET »

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.
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camkev
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« Reply #4 on: September 21, 2008, 11:49:30 CET »

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?
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skip
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« Reply #5 on: September 21, 2008, 17:23:34 CET »

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