The Food Thread

Not food dorky at all. I have seen it a few times and it never gets old. Once in Japan I went to a restaurant that specializes in tuna. The owner carved a tuna up in front of guests in an open area. Then he served us the huge roasted tuna head. The tuna cheeks were one of the best things I have ever eaten. 

I went all out today and made a BLT.

Fine dining

Oompa loompa doopitty doo. 

Cliffy6745 said:

eddiec said:

I went to a Tuna cutting the other day. That probably sounds super food dorky, but it was pretty cool.
He explained all the different types of cuts, and there was a tasting after.

That’s fucking awesome 

Cliffy6745 said:

eddiec said:

I went to a Tuna cutting the other day. That probably sounds super food dorky, but it was pretty cool.
He explained all the different types of cuts, and there was a tasting after.

That’s fucking awesome 

Said no tuna, ever. 

SPEEDY MCCREADY said:

Cliffy6745 said:

eddiec said:

I went to a Tuna cutting the other day. That probably sounds super food dorky, but it was pretty cool.
He explained all the different types of cuts, and there was a tasting after.

That’s fucking awesome 

Cliffy6745 said:

eddiec said:

I went to a Tuna cutting the other day. That probably sounds super food dorky, but it was pretty cool.
He explained all the different types of cuts, and there was a tasting after.

That’s fucking awesome 

Said no tuna, ever. 

It's not even dead. It's eyes are opened.

Correct me if I'm wrong. I remember learning that 'sushi grade' means that it was frozen (or some other treatment) to allow it to be eaten raw. The tuna I liked best was not frozen. Just like a 'AAA' grade. The frozen crayovaced (sp) stuff has an unearthly color to it.

Discuss

eddiec said:

Loujoe said:

Correct me if I'm wrong. I remember learning that 'sushi grade' means that it was frozen (or some other treatment) to allow it to be eaten raw. The tuna I liked best was not frozen. Just like a 'AAA' grade. The frozen crayovaced (sp) stuff has an unearthly color to it.

Discuss

I've heard that as well.

In Japan they use special freezers that rapid freeze the fish and keep it a very low temperature which doesn't cause discoloration.

The guy at the cutting said something like this (paraphrasing and can't verify if it's true)- parasites are the reason for freezing fish before eating it raw, but bluefin Tuna are warm-blooded, so the parasites get fooled, thinking they are in seals or other mammals, which changes their lifecycle and they die inside the tuna.

(Again, can't verify the truth in this.)

Uhmm almost the same process for steak carpaccio put in freezer but take it out before it’s frozen but firm so it can be sliced paper thin 

It is true that freezing is done to kill parasites and yes most tunas are often frozen at very low temps, even here in the US. But there is no US requirement that tuna has to be frozen before raw consumption as many of the larger tuna species, (bluefin, yellowfin, big eye etc) are exempt from that requirement. That requirement may exist for other tunas, or species, like salmon which is known for having parasites. 

That bright pink piece of Ahi tuna you see in the freezer at the grocery store has been "gassed" with carbon monoxide. It is controversial and prohibited in Japan. Labeling a tuna as "sushi grade" is largely based on the age and color. In many cases, it probably was purchased frozen. The unfrozen tunas caught domestically are highly sought after.

Just buy from good fishmonger of even better a Japanese grocery, ask if it is ok to eat raw, and you will not have to worry about what they call it. Just be ready for sticker shock. 

I've had yellow fin on the boat, multiple different trips, about 20 minutes after we landed them.  Fucking glorious finger food.    

CROJAM95 said:

Mmmmm Heart, was so tasty beating… had to take a bite 😬

I love how the phone says East Coast as location when you are 140miles off shore… great 2015 trip

Talk about fresh nice