Bigeye Tuna NZ Loin 1kg/Fresh
Fresh New Zealand Bigeye Tuna loins are skin on allowing you to decide how to prepare.
These loins are suitable for many preparations on and off the grill, in the oven and as sashimi.
Bigeye texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi and forms the centrepiece for any dish. It also cooks brilliantly and is easy to prepare.
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.
Bigeye is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh of the Tuna is deep red.
Preparation: Most chefs prefer to use Bigeye (or Yellowfin) Tuna for Sashimi, Sushi or carpaccio dishes. If you have to cook it, searing it in a hot pan works well, but be very careful not to over cook it. The high fat content is ideal for grilling, roasting and pan searing.
Availability: Caught and available fresh from approximately March to August.
Shelf life: Best consumed on arrival or within 3 days of receiving product.
Eat tuna for your health: Tuna is an excellent source of Omega 3 (approx 0.5g per 100g) which helps in lowering blood cholesterol and maintaining a healthy circulatory system. Tuna is also a good source of vitamin B3 used for the nervous and digestive systems, the skin and the manufacture of hormones.
Suggested wines: Tuna flavours are definite, and well accompanied by medium to full-flavoured white styles and some reds.
A herbaceous semillon or vegetative sauvignon blanc will be pleasant with sashimi or grilled tuna.
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