DIVE DEEPER

COMMERCIAL NAME

Bigeye Tuna

Method of Capture

Region

Other names

Bigeye, Big Eye Tuna.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round, but in limited supply as most is exported.

Size

Commonly grows to 100kg and 180cm, but can reach 210kg and 250cm.

Price range

High priced (highest priced Tuna after Southern Bluefin).

Alternative Species

Atlantic Salmon, Marlins, Mackerels, Swordfish, other Tunas, Yellowtail Kingfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as sashimi, but also as steaks or cutlets (depending on quality). Look for reddish to burgundy flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell. Always buy sashimi-grade fish if it is to be served raw or rare.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.

COOKING TIPS

Average yield is 70-75%. Has a medium flavour, medium oiliness (generally higher than yellowfin tuna) and moist, firm flesh, which quickly becomes dry if overcooked.The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity.Cut thick steaks into serving-size portions to allow even heat penetration.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.

IMPORTS

Sashimi-quality Tunas are imported from New Zealand and other South Pacific countries.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.