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re: Fresh Tuna in fridge
Posted on 8/25/14 at 6:54 pm to DonChowder
Posted on 8/25/14 at 6:54 pm to DonChowder
Is there an acid constituent in poke that effects the tuna? I've never had one that turned the yellowfin a different color. I like them way better than ceviches.
1
Posted on 8/26/14 at 8:33 am to Gaston
quote:Nope. A little sea salt to start it out for about an hour. Then it gets dressed (my way anyway) with garlic chili paste, soy, sesame oil, scallions, Ogo (pickled red seaweed) and some masago. Heaven on earth.
Is there an acid constituent in poke that effects the tuna?
I made some last night that I should have taken a picture of.
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