Yellowfin Tuna Fijian Headed & Gutted 10kg+/Frozen
Our Headed, Gutted and Tailed Fijian Yellowfin Tuna range in size between 10kg - 15kg approximately. Price is per 12kg.
Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture and considered a premium flesh for sashimi. Yellowfin will form into the star dish for any occasion. It also cooks brilliantly and is easy to prepare.
This product has been blast frozen down to maintain optimum quality and freshness.
Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture and is considered a premium flesh for sashimi. Yellowfin will form into the star dish for any occasion. 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.
Yellowfin is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas.
Preparation: Most chefs prefer to use 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 if defrosted.
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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