Description
This marine-dwelling fish lives in open waters, though sometimes closer to the coast than other tunas, and is both wild-caught and farmed. 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 north-eastern coast.
Price
Low priced.
Relations
Albacore, Bigeye Tuna, Bonito, Mackerels (Atlantic, Blue, Chub, Frigate, Grey, School, Shark, Spanish, Spotted), Mackerel Tuna, Northern Bluefin Tuna, Skipjack Tuna, Slender Tuna, Southern Bluefin Tuna, Wahoo, Yellowfin Tuna.
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.
Imports
Sashimi-quality Tunas are imported from New Zealand and other South Pacific countries.
