August 8
Not everything I learned about bluefin tuna could fit into the feature aboout that fish that appear's in this week's issue of Nation's Restaurant News. Feel free to e-mail me if you'd like to talk more about the different bluefin fisheries or the different farms and ranches that are raising the fish.
One thing I wanted to share was what Troy Guard, chef-owner of TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi.
There the chefs would save the blood line of the tuna that runs along the fish's spine.
They'd sprinke it with local salt and dry it in the sun. They's serve it as a type of jerky.
"We called it something coo and crazy, like 'sun-dried tuna blood,'" Guard told me.
Guard orders a ranched bluefin tuna to cook at TAG most weeks, but he hasn't tried serving the bloodline there yet.
Not everything I learned about bluefin tuna could fit into the feature aboout that fish that appear's in this week's issue of Nation's Restaurant News. Feel free to e-mail me if you'd like to talk more about the different bluefin fisheries or the different farms and ranches that are raising the fish.
One thing I wanted to share was what Troy Guard, chef-owner of TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi.
There the chefs would save the blood line of the tuna that runs along the fish's spine.
They'd sprinke it with local salt and dry it in the sun. They's serve it as a type of jerky.
"We called it something coo and crazy, like 'sun-dried tuna blood,'" Guard told me.
Guard orders a ranched bluefin tuna to cook at TAG most weeks, but he hasn't tried serving the bloodline there yet.
Posts
No comments:
Post a Comment