This is my favorite tuna. It is mild, yet buttery and delicious. Next to Blue Fin tuna, this is probably the fattiest tuna and therefore the most delicious to eat raw. It is a delicacy in Japan. The major hindrance for its popularity is the pink to white color flesh. If it was red fleshed, it would likely be the most popular tuna. Note that the whiter the flesh, the higher the fat content (and the most delicious!)
Also when cooked through, it tastes JUST like Chicken to me.
Try searing it "tatataki style" and eating with soya sauce and wasabi. Its to die for.
Location: British Colubia, FAO 67, Canada
Latin: Thunnus alalunga
Catch: Line Caught
Seasonality: August - October
Texture: Tender when raw, but Firm when Cooked
Color: White - Pink (the whiter, the higher the fat content)
Flavor: Mild & Buttery
What to do with it:
Notable Nutritional Info:
Phone: +1 604-732-8608
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