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Bigeye Tuna Portion, Grade #2, Skin Off

Bigeye Tuna Portion, Skin Off

from French Polynesia by GourmetFoodStore.com
8 oz portion chilled   $29.00

About Bigeye Tuna Portion, Skin Off

Take a look at the beautifully dark, reddish-purple hue of our bigeye portions. That’s the color of flawless tuna, the kind that world-class sushi and sashimi chefs turn into miniature works of art. Why not join them and craft delicious mouthfuls of your own? Too ambitious? Maybe a simple grilled lunch for those times when you’ve earned something special.

The eyes of this species are big, but so is its body: plump and bursting with mouthwatering meat, which is higher in fat content than its yellowfin counterpart. That makes it the preferred choice of ardent sashimi lovers, and it also gives the meat a thick, beefy texture, not to mention a mild flavor that’s compatible with numerous recipes and preparation methods.

Our bigeye tuna are caught using longline fishing gear in French Polynesia, a country with a rich tradition of coastal fishing. The skinless portions are packed with protein, vitamins and omega-3, but low in sodium and saturated fats, and they can be easily stored in your refrigerator.

Such meat is heavenly-tender when eaten raw, and becomes a gastronomic paradise when accompanied by sashimi-sushi sides like wasabi, ginger, soy sauce or daikon radish. On the other hand, the high fat content makes it ideal for grilling, sautéing or broiling. Craving tuna steak? This is where it’s at.

Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

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Product Questions And Answers
Q: How are these tuna caught? By longline or by pole?
A: The tuna are caught by longline.

Q: Are these bluefin tuna or are they ahi tuna.
A: In Hawaiian, the Bigeye Tuna is one of two species known as "ahi", the other one being the yellowfin tuna. Bigeye tuna are generally smaller than bluefin and larger than yellowfin.

Bigeye Tuna Portion, Skin Off Recipes
Crispy Tuna Tempura With Mirin Sauce Recipe
A classic crispy Japanese tempura made with a beautiful tuna steak, the secret to this recipe lays with creating the perfect tempura batter, so make sure to follow the instructions as closely as possible. Serve it with the classic mirin sauce mixed with soy sauce for a sweet dipping sauce.
View Full Recipe.
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