how to cut bluefin tuna steaks

The best-tasting tuna—bluefin, yellowfin, bigeye, or albacore—will range in color from deep red to pink. It is a muscle that is rich in myoglobin, a blood pigment. Like most things that require some practice and skill, there is probably no one “right way” to do it. Pan-frying tuna is as simple as grilling. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. But other than that, everyone loved it. How to Choose Tuna Steaks for Grilling. But if your store displays steaks already cut, look for moist (but not wet or … Sharpen the knife before cutting the fish. Then add the salt, pepper, dill weed and olive oil. The Oven Baked Tuna Steak How To. Frozen. It doesn’t have that overwhelming fishy smell or feel to it that other fish steaks like halibut have. Preparing tuna steak is easy, especially if you’ve already gotten them cut properly by a butcher. Just with less salt. I made this for 4 and the recipe called for 2 tsp kosher salt. sanglier | Aug 2, 2011 12:39 PM 8. One of the keys to making it easier to cut up a Bluefin tuna is too get it really cold before attempting to cut it. Cut the tuna steak into 1/4-inch-thick slices, then cut each slice into 1/2-inch squares. Scrape the surface of the Tuna clean on top and bottom with back side of knife for any debris. Set the oven at 400°F. New to Chowhound? World-class fishing on a world-class boat. You now have essentially half a Bluefin tuna carcass and you are looking down at the backbone intact as below in the picture. Below these guys have just made that cut and have lifted off the entire backbone very cleanly. Fresh and frozen tuna steaks are typically sold skinned and pre-cut, so seasoning is the only real prep work required. 7. It will be hopefully a little more clear when you are actually doing it than it sounds here. Tuna steaks are a versatile piece of meat. That said, we have a great resource in our BFT fishery so close to shore and relatively plentiful. 3. **Color**: Deep red to crimson flesh denotes a tune harvested at the height of health. This is very good but there is too much salt in the recipe. I only used 1 tsp and it was still salty. How to Bake Tuna. What I am calling the third cut, actually requires two cuts to complete. Karen Lynn Charters Bluefin Tuna Fishing Gloucester,MA . wikiHow is where trusted research and expert knowledge come together. Be careful when using a sharp knife to cut the tuna. 1. It’s definitely not the healthiest option on this … First you have to remove the head, tail, and fins. That dark, nearly black area in the middle of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like its strong flavor. https://www.brownetrading.com/product/bluefin-tuna-loin-cut-or-toro-cut To create this article, 14 people, some anonymous, worked to edit and improve it over time. Bluefin tuna loin is flavorful, meaty, firm, with large flakes and a deep, cherry red color - it is extremely versatile and can be grilled, seared, poache Available only for a limited time during the Gulf of Maine bluefin tuna season, we're excited to offer this seasonal product that is caught by our local fishermen! Pre heat to grill till it’s very hot. Buying tuna … Keeping the quarters in the brine until you are ready to steak each one will real help with fighting bacteria and maintaining freshness. I would often cut them on top of a large Icey-tek cooler with a cheap Home Depot walk off mat underneath them. It is my understanding that this is prohibited by HMS regulations to do at sea. Tuna steaks can be a quick yet super satisfying weeknight meal. Quite a few people have asked for a “how to” showing cutting up and steaking a Blue Fin Tuna. After the second cut you should be able to cleanly remove a quartered section of the Bluefin tuna as below. 9. Serves 2. https://www.mensjournal.com/food-drink/marinated-seared-ahi-tuna You should now have a clean carcass ready to cut up. Combine remaining 6 tablespoons olive oil, lemon juice, and teriyaki sauce and pour over fish. Peel the apple and cut the flesh into 1/4-inch pieces. Please post the inevitable questions and please point out parts below that need clarification. This article has been viewed 34,238 times. Tuna ain't cheap—especially not the quality you'd want to eat near-raw after a quick jaunt on the grill—so ruining with bad technique is as close to unacceptable as it gets. By using our site, you agree to our. The key to getting your tuna ready for the grill is to dry it off thoroughly first. Ideally we will leave it in a brine of sea water, kosher salt, and lots of ice for a couple of hours before cutting it. The bake time will depend on the steak's thickness. You now can bag the Bluefin tuna steaks, and then have some Sashimi, “Dressing and Handling of Medium and Large Blue Fin Tuna”. Learn more... Tuna is a prominent component in many weight trainers' diet, as it is very high in protein content and is easily prepared. Here’s another potato option: garlic fries! First Cut down the middle of the Bluefin tuna’s belly just missing the gristle where the ventral and anal fins attached. This will result in you know having four quarters that look something like this. Lightly baste both sides of tuna steaks in olive oil; sprinkle sea salt and ground pepper on each side. Log In Sign Up. Add A Note. 4. Will definitely make again. 5. Put the tuna steaks into a heated frying pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Albacore tuna steaks are lighter red in color and often less expensive than bluefin… Add oil to the pan, once it is hot, and place the tuna steaks in the pan. You need to pay careful attention to cutting on the blood line and right down to and along the Bluefin Tuna’s backbone. As promised, we will shoot a video of cutting up a Bluefin Tuna aboard Karen Lynn Charters this summer. Once you get to the fin, cut into the shoulder. When cooked properly, baked tuna steak is moist and flavorful, needing only the simplest of seasonings. I made this for 4 and the recipe called for 2 tsp kosher salt. Tuna steaks come with the bone-in or boneless. Albacore, bluefin, and yellowfin are all excellent choices for tuna steak. That dark, nearly black area in the middle of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like its strong flavor. The firmer the meat the easier to cut and by minimizing bacteria the longer it will keep and taste really good. Bluefin tuna loin is flavorful, meaty, firm, with large flakes and a deep, cherry red color - it is extremely versatile and I will edit the post as I get feedback and questions from people on the forum. While there are many types of tuna, look for trimmed steaks with firm meat. **Aroma**: Fresh tuna has a prevailing meaty aroma -- no "fishiness" or canned-tuna odor. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Bluefin Tuna with Olive, Cucumber, and Cilantro Relish ... Quickly sear tuna steaks just until browned on the outside but still deep-red in the center. 4. Ideally, tuna will be displayed as a whole loin, and steaks will be cut at your request. Oil the grill. Then add the salt, pepper, dill weed and olive oil. The Second Cut is when having the right knife will really help. All the pictures are of Blue Fin, but some are southern Bluefin Tuna and tuna from the Mediterranean. Open up the belly. We're excited to offer this seasonal product that is caught by local fishermen. It is a muscle that is rich in myoglobin, a blood pigment. Like most things, the more you do it the better you will get. It will be hopefully a little more clear when you are actually doing it than it sounds here. Turn the tuna over and cook for 1-2 mins on the other side. 8. But lest that sound creepy to you, bear in mind that myoglobin is the same iron-containing pigment that makes red meat red. If you've bought your tuna in a single large piece, you can cut it into individual steaks or ask … With a sharp knife, begin to cut the hard material away from the fish starting at about 1/3 the length of the fish from the tail, cutting towards the pectoral fin. Tuna doesn’t keep particularly well in the freezer. Now zest and squeeze a lemon into the bowl. I am sure that people on the forum who have experience cutting up Bluefin Tuna will have some other ways of doing it and I would welcome you to post your tips and idea’s. These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious umami flavor from the soy sauce and toasted sesame honey marinade recipe!And since marinating is optional, you can whip this tuna steak recipe up at a moment’s notice.I like serving these seared tuna steaks … For your last longitudinal cut you simply split the half carcass into two quarters by cutting through the indentation where the backbone was. They just need a quick sear in a hot pan for as little as 30 seconds and up to 2 minutes per side, depending on the thickness of the cut and desired level of doneness. Do not cut into the fish, rather, shave the scale from the surface of the flesh while pulling on the pectoral fin. Garlic Fries. Although they mostly swim beyond the continental shelves, Yellowfins also approach shallower waters when the temperatures are higher. This article has been viewed 34,238 times. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Steps 1. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/65\/Cut-Tuna-Steaks-Step-1.jpg\/v4-460px-Cut-Tuna-Steaks-Step-1.jpg","bigUrl":"\/images\/thumb\/6\/65\/Cut-Tuna-Steaks-Step-1.jpg\/aid246213-v4-728px-Cut-Tuna-Steaks-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"