Author: Marilyn Medina

Avoid any fish that has a milky residue on it or looks dull in color. If your sushi has Nori seaweed on the outside of it, it should be crisp. Mushy Nori is an indicator that the sushi has been sitting out for too long and has taken on moisture from the rice. How do […]

What color should frozen tuna be? Typically, frozen tuna is reddish or pinkish in color because the seafood industry treats tuna with carbon monoxide so that it maintains that color during the freezing process. But fresh-caught tuna that is frozen by the fisherman would be brown with a reddish hue. How do you know if […]

The Tuna Cheek has a unique texture that is unlike other fish. It is firm to the touch yet tender at the same time. While we have seen the Tuna Cheek at Kaiseki dinners and Izakaya restaurants, it remains relatively uncommon in Singapore. Are tuna cheeks good to eat? Rich, juicy and flavourful, it has […]

dark red. In its natural state, fresh tuna is dark red, almost maroon, sometimes even chocolatey looking. Don’t worry, you most likely will have no ill effects from eating gassed tuna, according to the FDA. What Colour should Fresh tuna be? Fresh tuna, depending on its fat content, ranges in color from pale pink to […]

The tunas most commonly sold for loins and steaks are albacore, yellowfin, bigeye and bluefin. Is tuna fish the same as tuna steak? For one, the grayish brown canned tuna, and the tuna steak you enjoy at a restaurant are two different species of tuna fish. The name ahi comes from the Hawaiian ahi, and […]

Seasonings and spices that pair well with tuna: Along with ground cumin, play around with garlic and onion powder. Try to stay away from adding too much salt, as tuna is slightly salty on its own. Even more, the pickle relish adds a briny, salty flavor as well. So salt-free seasonings are always best. What […]

The pan is heated over high heat and the fish is only added once the surface is hot: 425–450°F (218–232°C). I like my tuna quite rare, so it only needs a minute or so of cooking per side, but the real tell is the internal temperature. What temperature do you sear tuna at? Heat grill […]

Best raw, or seared until rare or medium-rare in the centre. Bluefin can also be braised, its delicious fat rendering to add a deep, rich flavour to a dish. Farmed fish are seine caught then ranched (where they grow in sea pens). How is blue fin tuna cooked? Preheat grill for high heat. Lightly oil […]

So when you see a piece of fish labeled sushi- or sashimi-grade, that means that the seller has judged it safe to eat raw. The claim is only as trustworthy as the fish market that makes it. What kind of tuna is sushi grade? Fish safe to eat raw Tuna: Any sort of tuna, be […]

Tuna is also a great source of other vitamins and minerals, such as: Iron. Vitamin B6. Potassium. Is canned tuna high in iron? Fish. Fish is a highly nutritious ingredient, and certain varieties like tuna are especially high in iron. In fact, a 3-ounce (85-gram) serving of canned tuna contains about 1.4 mg of iron, […]

Health authorities currently advise that children, pregnant women and breastfeeding mothers should limit intake of tuna and other high-mercury fish, instead aiming for 2–3 servings of low-mercury fish per week (4, 10 ). Who should not eat canned tuna? “At an average of 200-300 milligrams of sodium per serving, anyone who has heart disease or […]

Ask for a block of tuna to slice it at home. Pull a dampened sharp knife backwards, run through the meat and bring the knife forward. Slice the fish into one finger-thick slices. For sushi newbies, start with akami (the top lean loin of the tuna) as it is the most clean-tasting cut and does […]

To accelerate the bleeding process, you can make a cut in the membrane between the gill collar and the gills. Place a seawater hose in this cut to accelerate bleeding and rinse away all blood from the gill cavity (Fig. 13). Why do you need to bleed tuna? Bleeding improves the appearance of uncooked tuna […]