Longtail Tuna

Other Names
Family
Scombridae (mackerels).

Description, Location, Habitat and Harvesting Information
This marine-dwelling fish lives in open waters, though sometimes closer to the coast than other Tunas, and is wild-caught. Found mainly in warm temperate and tropical waters, it is not as common as other Tunas and is caught mainly by trolling or as longline bycatch off the northeastern coast.

Season
Available year round.

Size and Weight
Typically 10-15kg and 80-95cm, but can grow to 40kg and 150cm.

Price
Low priced.

Relations
To Buy
Usually sold as steaks or cutlets (rarely as sashimi). Look for red to burgundy/brownish flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.

To Cook
Average yield is 70-75%. Has a medium flavour, medium oiliness and moist flesh, which quickly becomes dry if overcooked. The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity. Cut thick steaks into serving-size portions to allow even heat penetration. Unsuitable for serving raw or rare unless it is sashimi-grade.

Cooking Methods
Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Goes Well With
Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.

Alternatives
Atlantic Salmon, Marlins, Mackerels, Swordfish, other Tunas, Yellowtail Kingfish.

Imports
Recipes