…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.
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.