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Bluefin Tuna

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I just got a piece of tuna at safe and save and it's an amazing piece dark bright red probably better looking then i've had at 90 percent of sushi restaurants. Anyway my question is on one side of the giant piece "the piece they were slicing from was enormous about 3 feet long and about half a foot wide" was a black fleshy part. What is this part, is it edible and if so what does it taste like compared to the red part of the tuna is it tougher fattier????

Thanks
Ben

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  1. It's the blood line you dont want to eat it especially raw.

    3 Replies
    1. re: trojans

      OH ok thanks good to know. How dangerous is it how far into the fish should i cut it off? I'm going to be searing it to about a medium rare.

      Found this http://www.chow.com/ingredients/555 it says the japanese prize this part of the bluefin so it must be safe if prepared properly.

      1. re: Ben7643

        You have to rinse w/cold water very long time like at least 5~6 hrs until it doesn't have dark color any more. Then you can cook w/soy sauce,sugar,mirin and ginger till the liquid reduced to very low. You have to use low flame to avoid breaking it pieces. It may still very strong. If you do this right, it goes very well with steamed rice. Enjoy

        1. re: Ben7643

          It wont kill you it's just fishy