Bigeye or Yellowfin Tuna Fijian Loin - Skin On
Shipping Time: Tuesday or Thursday
Availability: In stock
When buying Bigeye & Yellowfin tuna, varieties are substituted between each other depending on what is available. Specific requests will be met where possible.
It is ideal for sashimi or sushi and other raw fish dishes. See our range of Tuna recipes on our Recipes page.
Bigeye or Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi. Bigeye or Yellowfin 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 & Yellowfin are caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh is deep red.
Preparation: Most chefs prefer to use Bigeye or Yellowfin 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 all year round.
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.
|Shipping Time||Tuesday or Thursday|
Recipes that use this product