Tuna is perhaps the most important family of fish species in the world. Bluefin tuna at the Tsukiji fish market in Tokyo regularly sell for $20,000. In the Mediterranean, Greek, Italian and Spanish fisherman have chased bluefin for thousands of years. In Australia, the vast majority of the bluefin caught is exported to these markets, leaving the local industry with very little. Instead, we rely on the availabilty of yellowfin tuna, an equally delicious cousin of the bluefin.
Eat tuna in any number of ways! Grilled! Fried! But best of all eat it Japanese-style, or sashimi as it usually known.
Sashimi-grade refers to very fresh seafood suitable for eating raw (or rare). This is achieved by catching and handling the fish in such a way as to maintain peak freshness and quality. Fish are line-caught, landed onto a mattress (to minimise bruising) and killed instantly by brain-spiking (ike jime). Kyeema stocks sashimi- and sushi-grade tuna. Ask a staffmember!
Serve tuna as carpaccio (thin slices fanned on a plate, drizzled with olive oil and lemon juice), ceviche (marinated in lime juice, chilli and onion, tossed with finely diced tomato, capsicum and coriander) and, of course, sashimi (with wasabi and soy sauce).
Alternatively sear it on a hot barbeque and serve it rare. Soups, curries, and other wet dishes are perfect for tuna as well.
All around the Australian coast.
- Pink flesh
- Mild flavour
Crumbing and Battering