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I rarely keep my tuna 2-3 a year for party's and cookouts I don't eat it but my family loves it, can someone explain to me the different fillets? and what is best for different types of cooking?
Steak, loin, head meat? what tastes the best and can they all be prepared the same as the other pieces seared or raw?
I am pretty darn good at a filleting it and good clean cuts but other than that I don't know about the cooking parts and taste and what the pieces are called.
Honestly there isn't that much of a difference in the taste and quality of the meat whether cut from the dorsal (upper) quarters or ventral (lower) sections. There is more of a difference between a large medium or giant BFT of over 55-60 inches and a small tuna of 35-40 inches, which tend to be a little milder in taste than the big ones. The thin "belly flap" that is visibly streaked with fat is a big delicacy for sushi but some people think it is too rich. I also prefer the ventral meat for sushi.
For the best taste and quality, it is much more important to be careful in how the fish is handled and to not to overcook it and dry it out Try to bring the fish to the boat quickly, don't let them bounce around or get slammed on the decks, bleed thoroughly right away, and chill them down as fast as you can. Ideally you will have a salted ice slush in your fish box which cools them down much faster than just plain ice. Also try not to let the meat come in contact with fresh water at any time. If you have clean salt water available when you cut the fish up and avoid rinsing with fresh water, the meat will have a better texture. But if you have to use fresh water, try to do the minimum and then dry the steaks with a paper towel to remove the water or do a final rinse in a big bowl of salted water.
The belly meat is Toro and has the higher fat content and is prized as shashimi. You can also grill it but I much prefer the red meat. Toro is much to rich for me but my brother likes it. The two top loins produce the best steaks in my opinion.
For me the best prep is searing steaks on very high heat on each side so you get good grill marks but the center is pretty much still raw. I dip in Soy Sauce and wasabi but you can use any sauce you want.
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22 Shamrock Warrior WA
Gloucester
We used A1 last night because I forgot the teriaki mix at the store For those that catch their fair of tuna I will recommend this as another great way to prepare it I lathered the 2 steaks up (top near the head cut)not the loin with the a1 then I pit them in a vacuum bag and pulled a vacuum for about 5 minutes This acts the same as leaving overnight to marinade As old glory said high heat with a touch of peanut oil or olive if you prefer 30 seconds on on side then 30 on the other If you cook for more than a minute on a side your texture and taste will be downgraded by the second
I am not wild about the Toro (belly fat) but I eat it. I much prefer the top shoulder meat. The worst part for me is back
by the tail... The tail sections (top and bottom) are all tendons... yuck.
My kids like it smothered in a butter suace made in the same pan you fry the meat (capture any juices
or flavor from the pan). I like the old soy/wasabi dipping sauce. Another angle is a sweet mango chunney
psuedo-paste. Any citrus based sauce works well.... Try Orange Juice....
Rich I thought about the A1 idea but haven't tried it yet. Anyone ever tried a Thai Peanut sauce? I've been kicking
around the idea for that. But I haven't pulled the trigger on it yet.
Note, this is all from the same fish, the deeper red meet is from the loin and the pale meet is the belly (toro). The toro is by far the best for sashimi and ass others have noted, it is the most prized part. Oh man, now I'm starving for some sashimi!!!!
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1998 Albemarle 247
Fairfax, Virginia
Mike yest on the peanut sauce with the asian veggies to go with it
Here is a pretty good site for recipes http://www.tunarecipes.org/tuna_recipe_main_dishes.php
My Uncle is a culinary director at a well known school and my brother is a chef as well so we have a logbook full of different ways but mostly it is just a few ways that we prep it
My favorite recipee for tuna is for raw spicy tuna. You take a few shoulder loin steaks and either put them into a food prosessor or cut/beat them with a hammer until its like hamburger. You put all this into a bowl. Use 1 big tablespoon of miracle whip, few ounces of HIGH quality sesame oil and then put in this Vietnamese hot sause that comes in a bottle with a rooster on it. You mix this all up and it is GOOOD. You can either make spicy tuna sushi roll, hand rolls or just put it on crackers. It is addictive as is the rooster sauce.
My favorite recipee for tuna is for raw spicy tuna. You take a few shoulder loin steaks and either put them into a food prosessor or cut/beat them with a hammer until its like hamburger. You put all this into a bowl. Use 1 big tablespoon of miracle whip, few ounces of HIGH quality sesame oil and then put in this Vietnamese hot sause that comes in a bottle with a rooster on it. You mix this all up and it is GOOOD. You can either make spicy tuna sushi roll, hand rolls or just put it on crackers. It is addictive as is the rooster sauce.
Note, this is all from the same fish, the deeper red meet is from the loin and the pale meet is the belly (toro). The toro is by far the best for sashimi and ass others have noted, it is the most prized part. Oh man, now I'm starving for some sashimi!!!!
TODDMANCHU - 11/7/2008 5:51 PM My favorite recipee for tuna is for raw spicy tuna. You take a few shoulder loin steaks and either put them into a food prosessor or cut/beat them with a hammer until its like hamburger. You put all this into a bowl. Use 1 big tablespoon of miracle whip, few ounces of HIGH quality sesame oil and then put in this Vietnamese hot sause that comes in a bottle with a rooster on it. You mix this all up and it is GOOOD. You can either make spicy tuna sushi roll, hand rolls or just put it on crackers. It is addictive as is the rooster sauce.
You are wastin prime cuts bro! After you finish butchering out your bluefin, take a tablespoon and start scraping the rack. Spoon off all the meat that is stuck to the skeletal structure, add it to the non-fiberous trim and scraps,and THEN get your spicy mix goin.... You are makin hamburger out of filet mignon!
__________________ Stay Tuna-ed!
Capt. Ed
- - - - - - -
On The Water Magazine Columnist
Tackle Direct Pro Staff
Location: Quebec, Canada and Pirates Cove, OBX, NC
Posts: 17,813
Re: bluefin tuna
Quote:
fmTuna - 11/11/2008 4:07 AM
Quote:
TODDMANCHU - 11/7/2008 5:51 PM My favorite recipee for tuna is for raw spicy tuna. You take a few shoulder loin steaks and either put them into a food prosessor or cut/beat them with a hammer until its like hamburger. You put all this into a bowl. Use 1 big tablespoon of miracle whip, few ounces of HIGH quality sesame oil and then put in this Vietnamese hot sause that comes in a bottle with a rooster on it. You mix this all up and it is GOOOD. You can either make spicy tuna sushi roll, hand rolls or just put it on crackers. It is addictive as is the rooster sauce.
*
You are wastin prime cuts bro!* After you finish butchering out your bluefin, take a tablespoon and start scraping the rack.* Spoon off all the meat that is stuck to the skeletal structure, add it to the non-fiberous trim and scraps,*and THEN get your spicy mix goin....* You are makin hamburger out of filet mignon!
Now that is making good use of all of the meat . . . good thinking . . . a great recipe and a great meat saving technique
bluefin tuna 
photob
ucket.com 
