Description
- Shape
- Bluefin tuna have strong, fusiform bodies and large, triangular-shaped heads.
- Colour
- They have dark blue backs that almost look black. The belly is silvery white and the flesh is typically red.
- Eating habits
- While they are known to feed on fish, crustaceans and cephalopods, it is not uncommon for them to eat anything that looks like moving prey.
- Length and weight
- 2m longAround 100 kg
How to detect the freshness of fish
The flesh of the bluefin tuna is deep red except for the fatty areas such as the belly which are pink.
Do not buy fish that is covered in unsightly 'goo'. Fresh fish has a natural, moist sheen.
The flesh should be firm to the touch.
Fresh tuna has a clean, fresh smell of seaweed and the sea.
El pescado en casa
Keep refrigerated
As the cold chain can easily be broken once the fish leaves the fishmonger, it is important to store it in the coldest part of the refrigerator (between 2 and 4°C). Always consume as soon as possible.
Handle with care
To enjoy fish at its best, the less it is handled, the better. Always handle and cut fish quickly and firmly.
Store wrapped in a damp cloth
The best way to keep fish fresh for longer is to store it in the fridge wrapped in a damp cloth.
Fish freezes well
The fresher it is when you freeze it, the better it will be upon thawing. To ensure best results, always allow frozen fish to thaw slowly in the fridge to prevent sudden changes in temperature.
Bluefin tuna tartare
Ingredients
- 450 ml olive oil
- 100ml garum
- 50 ml apple vinegar
- 450ml skate pickling oil
- 450ml garlic oil
- 20gr Espelette pepper
- Bluefin tuna
- Verrugato
- Sargo
- Mullet
- Thornback ray
- Monkfish
- Octopus
- White sea bream
- Hake
- Bass
- Sole
- Horse mackerel
- Atlantic mackerel
- Sea bass
- Conger eel
- Boga
- White Tuna
- Mackerel
- Cantabrian anchovies