Cooking Blackfin - Page 2

xs_tackle · 07-10-2008, 05:19 PM

What RAM, DSG and Canyon Diver said. Whatever the flavor diff betw YF and BkF tuna, if any, it is slight. I think most probs relate to poor preservation, handling. Fish that taste or even smell like "fish" have already begun to spoil. Because they thaw/heat more rapidly. smaller fish spoil first + most.

Canyon Diver: "Thermal load" yet. Nice term and explanation; that's waaay uptown. Sounds like chef school stuff. But, cooked meat tastes better after it has been allowed a few minutes off the grill (out of the skillet) for the heat energy to even out one way and the juices to redistribute the other. During that time, the meat continues to cook. I agree, if you cook tuna until it's ready, you are serving it overdone.

Snatched (f/k/a Snagged): The blood thing is an interesting puzzle. All the authorities say to bleed tuna; however, I've cooked and eaten the blood; and, it's mild flavored, like the meat. Go figure.

UR--Take heart; this is just the warmup season for tuna. The size and numbers come in October, November. You're just tuning up for the season.

bigfishjaeck · 07-13-2008, 02:51 PM

I cannot believe what I read..... Using BlackFT for chum!!! No way... I eat it raw, slightly seared, or in a tuna salad. If you go to an affordable sushi bar in any tropical area... your " Maguro" is BlackFT. As DSG mentioned...proper care is key. Once my brined cooler is full... I either go home or release the rest. No sense in keeping it if its not chilled immediately.

BretABaker · 07-13-2008, 03:59 PM

blackfin makes great sashimi. most people won't ever know the difference when grilled either.

as far as bleeding, i bleed almost all fish i plan on eating, especially tuna. grouper and snapper i dont really bother since their meat is so white and they don't have the big blood line.

Deep_Sea_Gull · 07-13-2008, 04:11 PM

How many here will admit to eating bonita sashimi????

xs_tackle · 07-13-2008, 05:17 PM

Quote:

Originally Posted by Deep_Sea_Gull

How many here will admit to eating bonita sashimi????

sure; that and mackerel and flying fish, etc. It can be good stuff. That's part of the skill of a sashimi chef--little is wasted.

But years ago I gave up catching BkfT except to take to friends at their request and for bait. Tho they are less frequently encountered in the GOM, the same holds for skipjack tuna. Yeah, you can eat those, too.

BretABaker · 07-13-2008, 05:22 PM

i dont know enough good sushi chefs in the houston area that id trust with false albacore and skipjacks. ill stick to blackfin/yellowfin

Deep_Sea_Gull · 07-13-2008, 08:20 PM

Sashimi is best on the boat....

Spanish macs are great! I have not had an excess of flying fish to eat. They were used as bait.

Bret · 07-13-2008, 09:32 PM

Quote:

Originally Posted by Deep_Sea_Gull

How many here will admit to eating bonita sashimi????

I will, if bled out right and handled properly, it is as good as any sashimi.

BretABaker · 07-13-2008, 09:39 PM

bonito or false albacore? i havent caught any real bonito in the gulf.

rtran · 07-13-2008, 09:47 PM

I am confused between what the difference a false albacore and bonito?

07-10-2008, 05:19 PM	#11 (permalink)
xs_tackle Senior Member Join Date: Nov 2006 Posts: 216	What RAM, DSG and Canyon Diver said. Whatever the flavor diff betw YF and BkF tuna, if any, it is slight. I think most probs relate to poor preservation, handling. Fish that taste or even smell like "fish" have already begun to spoil. Because they thaw/heat more rapidly. smaller fish spoil first + most. Canyon Diver: "Thermal load" yet. Nice term and explanation; that's waaay uptown. Sounds like chef school stuff. But, cooked meat tastes better after it has been allowed a few minutes off the grill (out of the skillet) for the heat energy to even out one way and the juices to redistribute the other. During that time, the meat continues to cook. I agree, if you cook tuna until it's ready, you are serving it overdone. Snatched (f/k/a Snagged): The blood thing is an interesting puzzle. All the authorities say to bleed tuna; however, I've cooked and eaten the blood; and, it's mild flavored, like the meat. Go figure. UR--Take heart; this is just the warmup season for tuna. The size and numbers come in October, November. You're just tuning up for the season. Last edited by xs_tackle : 07-10-2008 at 05:24 PM.

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07-13-2008, 02:51 PM	#12 (permalink)
bigfishjaeck Junior member Join Date: Apr 2008 Posts: 14	I cannot believe what I read..... Using BlackFT for chum!!! No way... I eat it raw, slightly seared, or in a tuna salad. If you go to an affordable sushi bar in any tropical area... your " Maguro" is BlackFT. As DSG mentioned...proper care is key. Once my brined cooler is full... I either go home or release the rest. No sense in keeping it if its not chilled immediately.

07-13-2008, 03:59 PM	#13 (permalink)
BretABaker Senior Member Join Date: Dec 2007 Location: Pearland, TX Posts: 1,290	blackfin makes great sashimi. most people won't ever know the difference when grilled either. as far as bleeding, i bleed almost all fish i plan on eating, especially tuna. grouper and snapper i dont really bother since their meat is so white and they don't have the big blood line.

07-13-2008, 04:11 PM	#14 (permalink)
Deep_Sea_Gull Moderator Join Date: May 2006 Location: GA Posts: 612	How many here will admit to eating bonita sashimi????

07-13-2008, 05:22 PM	#16 (permalink)
BretABaker Senior Member Join Date: Dec 2007 Location: Pearland, TX Posts: 1,290	i dont know enough good sushi chefs in the houston area that id trust with false albacore and skipjacks. ill stick to blackfin/yellowfin

07-13-2008, 08:20 PM	#17 (permalink)
Deep_Sea_Gull Moderator Join Date: May 2006 Location: GA Posts: 612	Sashimi is best on the boat.... Spanish macs are great! I have not had an excess of flying fish to eat. They were used as bait.

07-13-2008, 09:39 PM	#19 (permalink)
BretABaker Senior Member Join Date: Dec 2007 Location: Pearland, TX Posts: 1,290	bonito or false albacore? i havent caught any real bonito in the gulf.

07-13-2008, 09:47 PM	#20 (permalink)
rtran Senior Member Join Date: Nov 2007 Posts: 979	I am confused between what the difference a false albacore and bonito?

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