Bet You Didn’t Know…

Author: Marvale Jones

Date: June 16, 2017

…that off the coast of Chatham, Massachusetts Eric Hess of Red’s Best harpooned quite a few of the Bluefin Tuna highlighted in our Weekly Specials. Within his fleet, he is known as an assassin- with the ability to judge angles and take deep water shots that the others don’t bother throwing.

Our Bluefin Tuna is caught with a rod and reel or harpoon and is a highly sought after prize for its rich flavor, dark, fatty flesh and firm texture. Best when eaten raw or rare, this fish is truly a global market. Large, high quality Bluefin Tuna from Massachusetts are often shipped all the way to Japan.

Preparation Methods
Bluefin Tuna is best cooked hot and fast. Cook it to rare on a hot grill or sear it quickly in a hot pan on the stovetop. This fish is also great sliced for sashimi or diced and marinated for ceviche.

Bluefin Tuna 101
Grilled Rare Tuna: Cut Bluefin into steaks at least an inch thick. Pat dry and season with salt and pepper and brush steaks with a little olive oil. Cook over the hottest part of the grill for one minute per side. Allow to rest on a plate for five minutes, then slice and serve. Pair with Asian style flavors like soy and sesame or Mediterranean ingredients like olives or tomatoes.

 

 

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