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Atlantic Bluefin TunaThe grading is broken down to four different grades, no.1 being "sashimi-grade, no.2 "grill grade, grade 3 and 4 is left for tunas with diminished grades. Bluefin Cooking Tips: Raw Bluefin loins or steaks will be red, but when cooked the meat will turn to an off-white or ivory color. The flavor is very distinct and is firmness will remind you of a beef steak. Bluefin is best served on the rare side, be careful not over cook it as it will turn tasteless and become tough. Fast FactsWays to Cook it: Bake, Broil, Grill, Saute, SmokeTexture: Firm Flavor: Moderate to Full Substitutions: Swordfish, Mako Shark, Albacore Tuna Nutrition FactsServing Size:100g/3.5oz. (raw) Amount Per Serving Source: USDA
TriviaOther names: Bluefin, Giant bluefin, Northern bluefin Names in other languages:
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