537260 Thu Jul 10 04:40:32 -0700 2008 20 27 General Chowhounding Topics 0 3855365 I've read through the other tuna post on here, but I still have a question. A coworker caught an 80-pounder off Ocean City last week...he brought me a large piece which he had frozen. This may sound dumb, but I've never eaten tuna that fresh...how do I know how safe it is? Are there parasites in it? I love it REALLY rare, but again, don't want to have any problems from it. Suggestions? Thu Jul 10 04:40:33 -0700 2008 109812 crosby_p 1 3855427 Season that tuna with a bit of Kosher salt and freshly ground black pepper, lemon zest, and EVOO. Throw it on a grill pan for indoor cooking or right on an oiled grill out doors. Sear one side, turn it over and sear the other. I like fresh tuna very pink inside with the outer sides almost charred. We've had all manner of fresh from our fishing lines fish and look....I'm still here. Thu Jul 10 05:34:24 -0700 2008 3855365 75332 Gio 2 3855594 yes you are, and thanks...I will cook it tonight! I usually do it with a little hot sesame oil and sesame seeds, but will try it your way tonight. Thu Jul 10 06:43:32 -0700 2008 3855427 109812 crosby_p 1 3855627 If it's been frozen for a couple of days at 0F, you should be ok. Thu Jul 10 06:59:58 -0700 2008 3855365 13700 ricepad 1 3856543 If it has been frozen then you can go ahead and eat it rare without worry. Thu Jul 10 11:03:59 -0700 2008 3855365 89493 scubadoo97 1 3856587 I'm jealous! I would reserve part of it to eat as sashimi with soy and wasabi. Tuna are not prone to the same type of boring parasites that prey on swordfish; I eat it raw all the time (including yesterday) and never had a bad experience. Ah, that scarlet gelatinous deliciousness! Don't overcook it into a dry stringy gray lump. Thu Jul 10 11:15:07 -0700 2008 3855365 57170 Veggo 2 3856634 Oh Yum!! Tuna sashimi. Hold the soy. Thu Jul 10 11:25:45 -0700 2008 3856587 75332 Gio 2 3857301 "Tuna are not prone to the same type of boring parasites that prey on swordfish" Just curious, what type of exciting parasites might they have? Sorry, couldn't resist. Thu Jul 10 14:10:38 -0700 2008 3856587 20522 gourmanda 3 3857741 ;) Thu Jul 10 16:35:16 -0700 2008 3857301 57170 Veggo 3 3858650 yeah if I get parasites I want exciting (and perhaps, vivacious?) ones! wait, I had that once. no fun I'd write home about. still thinkin' about that tuna. a friend was on a tramp cargo ship in the S. Pacific once and told a story of them reeling in a tuna and slicing it open on the deck served raw with wasabi.... Thu Jul 10 23:24:20 -0700 2008 3857301 163722 hill food 1 3856616 Hate to rain on your parade, but I was watching Good Eats the other night. AB was saying that the larger the fish (tuna, halibut, swordfish, etc), the older and thus the more potential for a mercury hazard. Any concern? Thu Jul 10 11:20:24 -0700 2008 3855365 15139 Diane in Bexley 2 3856643 You just have to watch your intake. I generally try to limit my tuna (canned, cooked and raw) to once a week. We got a lot of fresh, caught that morning kampachi in Hawaii last summer. We used to buy it whole as they were bringing it in off the boats. We'd immediately fillet it and eat it raw. It was delicious, and no it does not have to be frozen to be safe. I definitely had it more than once a week then! ;) Glad my hair didn't fall out! Thu Jul 10 11:27:30 -0700 2008 3856616 11225 rabaja 2 3856676 At 80 pounds, likely a medium albacore or juvenile bluefin. I may someday resemble a thermometer in my coffin vis a vis the mercury issue, but I personally believe that hazard to be greatly exaggerated. Thu Jul 10 11:37:54 -0700 2008 3856616 57170 Veggo 3 3857087 Agreed Veggo. Mercury has in the waters and in fish before we were around. Thu Jul 10 13:25:41 -0700 2008 3856676 89493 scubadoo97 3 3858804 Whatever it was it was delish! I used Kosher salt and pepper, lemon juice, and the oil was just a tiny bit of sesame oil...grill pan...just seconds to sear. Eating the rest for breakfast shortly. Thanks for all the info and ideas! Fri Jul 11 04:29:34 -0700 2008 3856676 109812 crosby_p 3 3862693 Agreed. Even the EPA agrees with you that the mercury scare has been overrated. Most of that has ignored the presence of selenium in fish which binds up the mercury, canceling out any effect it would have. Tuna actually has the highest amount of selenium. Some of this started as a way to stop the public from consuming tuna when groups were protesting tuna fishing methods. http://www.mercuryfacts.org/mercuryMyths.cfm has links to some of the scientific studies. http://epa.gov/waterscience/fish/forum/2005/presentations/Monday%20Slides%200919/afternoon/Ralston%20Presentation.ppt Sat Jul 12 12:10:54 -0700 2008 3856676 32444 MakingSense 4 3863890 I say we just let the idea ride that tuna is unsafe (and promote it) so it doesn't become the next waaay overfished species. - too late I'm sure. Sat Jul 12 23:29:17 -0700 2008 3862693 163722 hill food 5 3864914 There is no reason to promote erroneous information. Enough of it takes on a life of its own without any assistance. Some types of tuna are very abundant and in no danger of overfishing. Because of public pressure, fishermen have converted to different methods of catching them rather than the old ones that resulted in killing unwanted fish, birds and other marine species. The Monterey Bay Aquarium is a great source for all things fishy and their section on tuna includes links explaining various fishing methods used on varieties of tuna in different sections of the world for everything from sushi grade to the cheapest, crappy canned tuna. http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=67 Sun Jul 13 13:22:54 -0700 2008 3863890 32444 MakingSense 1 3857221 Tuna for raw consumption actually improves in quality for about three days, but unless you get it off the boat or, as you did, get it frozen immediately, we don't know how long it's been around. (It's a question of days...) Tuna, if I remember correctly, is an exception to the FDA's requirement that fish to be consumed raw is supposed to be frozen - deeply frozen at that - to kill any parasites. From what I remember parasites are more of a problem closer to the shore. Freezing does not affect the mercury levels, though - but then neither does cooking. Just follow the recommended guidelines. (Unfortunately I do not have the link on this computer.) BTW - send me some... Thu Jul 10 13:53:53 -0700 2008 3855365 95291 Richard 16 1 3857304 I've eaten tuna sashimi straight out of the Indian Ocean--bit of shoyu and wasabi!! Best thing in the world! Thu Jul 10 14:12:08 -0700 2008 3855365 36661 Sam Fujisaka 1 3857363 Simple preparation from Chowhound. http://www.chow.com/stories/11140 Thu Jul 10 14:28:45 -0700 2008 3855365 105235 wolfe