Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got about 350g between Suze and myself ... got home, cut tuna into maybe 3/4" slices, sprinkled with blk.pepper, salt, lemon juice and into the smoking olive oil they went. Seared to a medium brown both sides I reduced the heat and did them for another 4 minutes or so ... side dish of mashed potatoes (I worked the oil-and-tuna-fat from the pan into the mash with a pinch of nutmeg & salt) and that was it. Tried topping the steaks on the plate with a bit of avocado and lemon, just lemon, or nothing ... found the avocado a little too distracting, the other two were equally good.
Mmmmmh - Hmmmmm. A rare treat :-)
-P.
-- ========================================= firstname dot lastname at gmail fullstop com
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got about 350g between Suze and myself ... got home, cut tuna into maybe 3/4" slices, sprinkled with blk.pepper, salt, lemon juice and into the smoking olive oil they went. Seared to a medium brown both sides I reduced the heat and did them for another 4 minutes or so ... side dish of mashed potatoes (I worked the oil-and-tuna-fat from the pan into the mash with a pinch of nutmeg & salt) and that was it. Tried topping the steaks on the plate with a bit of avocado and lemon, just lemon, or nothing ... found the avocado a little too distracting, the other two were equally good.
Mmmmmh - Hmmmmm. A rare treat :-)
-P.
Where in the world do you live that you can enjoy FRESH tuna? I envy you!
Most all the "fresh" tuna I see in the markets is actually flash frozen on the ship right after being caught. Some sort of wierd food law or something. Supposed to be better than fresh because the freezing kills the micro-organisms that otherwise are supposed to infest all fresh fish.
And lately, I've been having a hard time finding good tuna at any cost. I live in the Phoenix, Arizona (US) area.
In article <LvX7f.100382$lq6.76104@fed1read01>, [email hidden] says...
Quoted message said:
Where in the world do you live that you can enjoy FRESH tuna? I envy you!
In the North of New Zealand. There is [a lot] of tuna around here, but it's *quite* rare to see it freshly landed in the shops all the same. I believe they have strict quotas and seasons on them. Also they seem to export most of what they do catch. Ya gotta get lucky and be at the right spot at the right time.
-P.
-- ========================================= firstname dot lastname at gmail fullstop com
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
LittleGreyPoodle said:
Peter Huebner said:
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna.
Where in the world do you live that you can enjoy FRESH tuna? I envy you!
And lately, I've been having a hard time finding good tuna at any cost. I live in the Phoenix, Arizona (US) area.
You mean there's no tuna pond in Arizona? <g>
Well, almost. The west cost of Mexico is prime fishing for yellow fin tuna used for sushi in Japan. It's specially prepared and frozen on the boat and shipped directly to the seafood markets in Japan (like Tsukiji in Tokyo) where people can pretend it was just caught off the that coast.
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got about 350g between Suze and myself
Most people would just carry it in a bag, but whatever floats your boat.
Brian
-- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
LittleGreyPoodle said:
Peter Huebner wrote: > Oh, but we got lucky yesterday. Went into town and found the fish shop > had some fresh tuna.
Where in the world do you live that you can enjoy FRESH tuna? I envy you!
And lately, I've been having a hard time finding good tuna at any cost. I live in the Phoenix, Arizona (US) area.
You mean there's no tuna pond in Arizona? <g>
Well, almost. The west cost of Mexico is prime fishing for yellow fin tuna used for sushi in Japan. It's specially prepared and frozen on the boat and shipped directly to the seafood markets in Japan (like Tsukiji in Tokyo) where people can pretend it was just caught off the that coast.
Gimme a break... frozen ain't fresh, no matter how much you pretend... I seriously doubt they're passing off frozen for sushi in Japan... if so then this whole sushi mystique is BS. On Lung Guyland fresh tuna is sold in every fish store and in nearly every stupidmarket... so is all other fish sold fresh caught, never frozen, in fact it's not easy to find frozen fish on Lung Guyland, unless you're talking Mrs. Pauls. But here in NY's Capitol district, just 150 miles inland, there's practically no fresh fish... I don't consider a slice of fish in a styrofoam tray wraped with plastic fresh, I don't care what they say. The fresh fish sold on Lung Guyland was either bought directly from the fishing boats (sometimes still gasping), or from the fish monger where it's sold whole, or sliced from a whole fish, all caught within hours. A piece of fish sold in plastic wrap ain't any kind of fresh... on Lung Guyland we call that bait.
"Peter Huebner" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got about 350g between Suze and myself ... got home, cut tuna into maybe 3/4" slices, sprinkled with blk.pepper, salt, lemon juice and into the smoking olive oil they went. Seared to a medium brown both sides I reduced the heat and did them for another 4 minutes or so ... side dish of mashed potatoes (I worked the oil-and-tuna-fat from the pan into the mash with a pinch of nutmeg & salt) and that was it. Tried topping the steaks on the plate with a bit of avocado and lemon, just lemon, or nothing ... found the avocado a little too distracting, the other two were equally good.
Mmmmmh - Hmmmmm. A rare treat :-)
-P.
Several years ago (longer than I care to admit), after a meeting in central Tokyo we went to the restaurant at the top of one of the Shinjuku skyscrapers. They took a large rectangle of tuna dropped of the 6 sides onto what looked like a cast iron very very hot flat pan and charred each side. The center was cold and the tuna was cooked only a few millimeters in. The tuna was sliced into 1/4 inch slices and served with some various sauces. At first I was a little reluctant - from the first taste on I was a believer. We're talking major yum.
On Thu, 27 Oct 2005 16:55:43 GMT, "Dimitri" <[email hidden]>
Quoted message said:
"Peter Huebner" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got about 350g between Suze and myself ... got home, cut tuna into maybe 3/4" slices, sprinkled with blk.pepper, salt, lemon juice and into the smoking olive oil they went. Seared to a medium brown both sides I reduced the heat and did them for another 4 minutes or so ... side dish of mashed potatoes (I worked the oil-and-tuna-fat from the pan into the mash with a pinch of nutmeg & salt) and that was it. Tried topping the steaks on the plate with a bit of avocado and lemon, just lemon, or nothing ... found the avocado a little too distracting, the other two were equally good.
Mmmmmh - Hmmmmm. A rare treat :-)
-P.
Several years ago (longer than I care to admit), after a meeting in central Tokyo we went to the restaurant at the top of one of the Shinjuku skyscrapers. They took a large rectangle of tuna dropped of the 6 sides onto what looked like a cast iron very very hot flat pan and charred each side. The center was cold and the tuna was cooked only a few millimeters in. The tuna was sliced into 1/4 inch slices and served with some various sauces. At first I was a little reluctant - from the first taste on I was a believer. We're talking major yum.
It is what we do at home, and has been conventional in restaurants in Northern Cal and the Northeastern US for 10-15 years now. It calms any fears about the surface handling before you got the piece of fish.
After all, you can't take a whole tuna home and put only your own knives into its pristine flesh. Searing the surface helps [me] psychologically but the raw meat is the best.
Several years ago (longer than I care to admit), after a meeting in central Tokyo we went to the restaurant at the top of one of the Shinjuku skyscrapers. They took a large rectangle of tuna dropped of the 6 sides onto what looked like a cast iron very very hot flat pan and charred each side. The center was cold and the tuna was cooked only a few millimeters in. The tuna was sliced into 1/4 inch slices and served with some various sauces. At first I was a little reluctant - from the first taste on I was a believer. We're talking major yum.
I understand that some of these fish sell for US$50,000!
ObFish: We went to the Monterrey Aquarium some years back, after they built their new tank. The Big One. Whole schools of tuna swimming in there. They had ocean sunfish, which were unbelievable. They were a disc, thin and perfectly round. Up to 3000 pounds and 11 feet in diameter!
"Dan Abel" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Dimitri said:
Several years ago (longer than I care to admit), after a meeting in central Tokyo we went to the restaurant at the top of one of the Shinjuku skyscrapers. They took a large rectangle of tuna dropped of the 6 sides onto what looked like a cast iron very very hot flat pan and charred each side. The center was cold and the tuna was cooked only a few millimeters in. The tuna was sliced into 1/4 inch slices and served with some various sauces. At first I was a little reluctant - from the first taste on I was a believer. We're talking major yum.
I understand that some of these fish sell for US$50,000!
Yep, you can find the average price for Fresh and frozen fish paid in August. Remember the prices are Yen per Kilo.
Oh, but we got lucky yesterday. Went into town and found the fish shop had some fresh tuna.
Where in the world do you live that you can enjoy FRESH tuna? I envy you!
And lately, I've been having a hard time finding good tuna at any cost. I live in the Phoenix, Arizona (US) area.
You mean there's no tuna pond in Arizona? <g>
Sheldon
No. But surprisingly, there is a shrimp farm out in the middle of the desert near Gila Bend. Because it's totally artificial and can be kept super-clean, it supposedly grows really sweet shrimp (or so they advertise). I haven't had a chance to try them; they closed the outlet store here in Phoenix, and I haven't been up for the drive to the farm itself.
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
..
Quoted message said:
Gimme a break... frozen ain't fresh, no matter how much you pretend... I seriously doubt they're passing off frozen for sushi in Japan... if so then this whole sushi mystique is BS.
On Lung Guyland fresh tuna is sold in every fish store and in nearly every stupidmarket... so is all other fish sold fresh caught, never frozen, in fact it's not easy to find frozen fish on Lung Guyland, unless you're talking Mrs. Pauls. But here in NY's Capitol district, just 150 miles inland, there's practically no fresh fish...
* I live in a flyover state, and I never try to cook real seafood and seldom order it in restaurants. If I ever travel to a coastal region, though, I like to try the regional specialties. (The regional specialties where I live are beef and pork.) I've only been to Lawn Guy Land once (Syosset) but didn't have the opportunity to try seafood during my trip.
