Sashimi Grade Tuna
Tuna, (genus Thunnus) The Atlantic bluefin tuna is one of the largest, fastest, and most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are built for speed and endurance. Their coloring—metallic blue on top and shimmering silver-white on the bottom—helps camouflage them from above and below. And their voracious appetite and varied diet pushes their average size to a whopping 6.5 feet in length and 550 pounds, although much larger specimens are not uncommon.
Sashimi Tuna is the highest honour that can be bestowed on a tuna, indicating that it is worthy of being eaten raw. When the tuna are landed they are inspected and a sample is taken from the fish. The colour determines whether they may be sold as sashimi or not.
- Product Information
Tunas are one of the most consumed fish species. There are 8 species of tuna. All species of tuna are nomadic, which means that they do not spend their entire life on a single place. Instead, they often change their location.
Bluefins attain their enormous size by gorging themselves almost constantly on smaller fish, crustaceans, squid, and eels. They will also filter-feed on zooplankton and other small organisms and have even been observed eating kelp. The largest tuna ever recorded was an Atlantic bluefin caught off Nova Scotia that weighed 1,496 pounds.
- Cooking Guide
sashimi grade Tuna is a delicious treat that can be served in many way, from sushi to salads. I would suggest this as a great way to make some absolutely sensational pate or a great tartare. A great way to cook it and it only takes a couple of minutes on each side to create a great seared Tuna steak. Although tuna won't have a crispy char on the outside when you cook it gently in the microwave, it can still be tender and succulent if you cook it with care. Choose fresh tuna over frozen for the best flavor and quality. A couple of minutes under the grill is a great way to crisp up the tuna and tastes great, i would recommend medium rare. Oven cooking fresh tuna is so easy to do and depending on the size of the tuna steaks can take as little as 10 minutes in a pre-heated oven. tuna can be poached in a couple of ways and it doesn't need to be in just water, it can be done in stock or even diluted white wine, these options will give your tuna a lovely seasoned taste and in general is a very healthy way of cooking fresh tuna. Much like Poaching the tuna, steaming it is a great way to keep the nutrients in and gives you a beautifully moist piece of fish. fresh tuna steak will need to be consumed within 2-3 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Spicy Tuna Donburi Rice Bowl
4cups cooked Japanese rice
1/2pound sashimi-grade tuna, diced
2tablespoons Japanese mayonnaise, such as Kewpie brand mayonnaise
1tablespoonSriracha, more to taste
1/8teaspoon Japanese shichimi togarashi
Thinly sliced scallions, sesame seeds, and soy sauce, for serving
Spoon rice into small Japanese donburi style bowls which are slightly larger than traditional rice bowls. Make sure rice has cooled to almost room temperature.
Chop tuna so that it is almost minced.
In a medium bowl, gently combine minced tuna, Japanese mayonnaise, Sriracha, sesame oil, shichimi togarashi, and Rayu chili oil until all of the ingredients are evenly incorporated.
Split mixture into two portions, generously spreading it over rice in donburi bowls.
Top each spicy tuna donburi with sliced green onions, roasted sesame seeds, if using, and a drizzle of soy sauce.