This marine-dwelling fish lives in open waters, though sometimes closer to the coast than other tunas, and is both wild-caught and farmed. Found mainly in warm temperate and tropical waters, it is not as common as other tunas and is caught mainly by trolling or as longline bycatch off the north-eastern coast.

DIVE DEEPER

COMMERCIAL NAME

Longtail Tuna

Method of Capture

Region

Other names

Northern Bluefin Tuna (not to be confused with

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round.

Size

Typically 10-15kg and 80-95cm, but can grow to 36kg and 145cm.

Price range

Low priced.

Alternative Species

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

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as steaks or cutlets (rarely as sashimi). Look for red to burgundy/brownish 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.

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 and moist 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.Unsuitable for serving raw or rare unless it is sashimi-grade.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, 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.