- 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
re: Fresh Yellowfin Tuna
Posted on 11/20/19 at 4:45 pm to pjab
Posted on 11/20/19 at 4:45 pm to pjab
quote:
As long as it was cooled, I agree. We made a rookie mistake trying to have it “fresh” out the water. 80 degree YF is like thick snot
It had been iced down a few hours. You have to just so they clean easier. We had 9 yellowfin that day from about 70-120Lbs. We were worn out but happy. I ate on my portions for quite awhile.
0
Posted on 11/20/19 at 6:28 pm to Got Blaze
Spinoff question: are supermarket tuna steaks safe to eat with just a quick sear but otherwise rare? If not, where on the Northshore does one buy fresh tuna of sufficient quality?
Posted on 11/21/19 at 7:11 am to IStillMissDanny
quote:Amberjack/Almaco are about as close as you'll get in the gulf to Yellowtail
I don't think someone gave the OP a fresh filet of yellowtail in Louisiana.
When fresh, it's as good for sushi and sashimi
All that being said, this is about Yellowfin tuna which is totally different
Page 2 of 2
Back to top
Follow TigerDroppings for LSU Football News