- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Yellowfin vs bluefin tuna
Posted on 9/15/13 at 1:14 pm
Posted on 9/15/13 at 1:14 pm
so, how much up better is this stuff than yellowfin
I picked up a lil bit from rouses to grill later.
Cook the same as YFT?
I picked up a lil bit from rouses to grill later.
Cook the same as YFT?
This post was edited on 9/15/13 at 1:18 pm
6
Posted on 9/15/13 at 1:22 pm to thegreatboudini
fry it up like you would a tilapia fillet
Posted on 9/15/13 at 1:23 pm to lsuoilengr
Great contribution 
Posted on 9/15/13 at 1:26 pm to thegreatboudini
are you eating it tonight?
Posted on 9/15/13 at 1:29 pm to oldcharlie8
Yessir
Posted on 9/15/13 at 1:30 pm to thegreatboudini
Sear it. Olive oil, salt and pepper
Posted on 9/15/13 at 1:43 pm to thegreatboudini
I can't tell difference if seared
Posted on 9/15/13 at 2:13 pm to thegreatboudini
I find the flavor to be heavier than that of yellowfin. I know quite a few people who prefer yellowfin, but I'm on the bluefin bandwagon. The price was right on that too. $20 a lb isn't too bad.
Posted on 9/15/13 at 2:18 pm to KingRanch
quote:
Sear it. Olive oil, salt and pepper
this. but, VERY VERY LIGHTLY.
Posted on 9/15/13 at 2:20 pm to oldcharlie8
Gonna light up the egg later and see what this stuff is all about.
Posted on 9/15/13 at 2:23 pm to thegreatboudini
i usually sear a steak about 20 seconds on each side at the most. i slice thin and eat practically raw. i just dip it in soy.
Posted on 9/15/13 at 2:28 pm to thegreatboudini
Slice raw, sashimi style. Dip in Ponzu sauce ftw.
Posted on 9/15/13 at 4:41 pm to thegreatboudini
Hmm. Tataki.
Posted on 9/15/13 at 8:26 pm to TigerstuckinMS
What rouses did you find it?
Posted on 9/15/13 at 9:50 pm to Janky
Youngsville
Posted on 9/16/13 at 9:59 am to Degas
quote:
Slice raw, sashimi style. Dip in Ponzu sauce ftw.
This and serve at about 44 degrees.
IMHO it is "fattier" or a little buttery in comparison to the yellow.
Would not even think about searing it any longer than to just change surface color.
also good price on it. Here in Tampa when I can find it it's usually $23-$25 a pound so I don't get it often.
This post was edited on 9/16/13 at 10:02 am
Posted on 9/17/13 at 9:27 pm to Tiger inTampa
my cultured palate finds it to be rather blase'. And yes I've had the real thing in Japan along with real Kobe beef which also wasn't all that and a bag of chips.
Posted on 9/17/13 at 9:44 pm to TigerstuckinMS
quote:
TigerstuckinMS
quote:
Tataki
Carpaccio doesn´t suck, either.
ETA That bluefin looks pretty drab. I wonder when it was it caught (with respect to time of photo in ´la pescadería´).
Posted on 9/18/13 at 12:19 am to Dandy Lion
quote:Probably because it wasn't treated with carbon monoxide, which is used to obtain that fake bright red color in order to make tuna "look" fresher.
That bluefin looks pretty drab.
Here's a good read.
quote:
Just because a slice of tuna is brown, it does not mean it is not fresh. And other factors determine the color, including the fat content, species and cut. The finest fresh bluefin, which sells for up to $40 a pound at Tokyo's wholesale fish markets, is not a deep red but a pale pink because of the fine web of white fat that permeates the red flesh. Top-quality toro is often a brownish red.
Posted on 9/18/13 at 8:20 am to Degas
quote:
That bluefin looks pretty drab
The bluefin in the pic is actually not that bad looking. The yellowfin (above it in the pic) doesn't look good though. It looks old to me.
quote:
Just because a slice of tuna is brown, it does not mean it is not fresh.
Brown tuna usually is not fresh. It's true that brown tuna can still be fresh but in general brown equals older fish. But you really have to know all the shades of a tuna's meat the cycle it goes through. Fat throws a wrench in the grading process.
quote:
And other factors determine the color, including the fat content, species and cut. The finest fresh bluefin, which sells for up to $40 a pound at Tokyo's wholesale fish markets, is not a deep red but a pale pink because of the fine web of white fat that permeates the red flesh. Top-quality toro is often a brownish red.
The finest bluefin will usually be a bright orangish/redish and you can see the fat marbling throughout the meat. Bluefin is a different animal from yellowfin though.
When it comes to yellowfin, you want to see that cherry red/translucent color. The paler it gets (without being treated) the lower the grade is. A #1 will start off cherry red/translucent and then start turning paler red until it gets white to brown. This process will usually take 2-3 weeks for it to go from #1 to #3(brown).
And like you said, carbon monoxide makes tuna (not all tuna though) red. You have to start off with a red tuna for it to work. The color of tuna after being treated is not natural and I can spot it right away. I don't agree with the statement in the article about treated tuna never going brown. Treated tuna does change colors after it goes bad. It will turn paler and get streaks of brown/white/hypercolor as it ages. I see it all the time in the supermarkets.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News