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Message
re: Yellowfin vs bluefin tuna
Posted on 9/16/13 at 9:59 am to Degas
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
1
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.
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