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Yellowfin Tuna
| Type : | FeaturedFish | ||
|---|---|---|---|
| Yellowfin Tuna
The yellowfin tuna (Thunnus albacares) is found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It is an epipelagic fish ranging in the top 330 feet of the water column. It has been reported as up to 239 cm (94 inches) in length, and the world record for a yellowfin in weight was recorded at 388 lbs. 12 ounces near Isla San Benedicto, Mexico!
Yellowfin tuna are a popular sport fish prized for their speed and strength when fought on rod and reel. They cover enormous distances around the globe, and all stocks mingle. It is a big fish, but can swim at very high speeds.
Since they are also so delicious when cooked for the table, yellowfin are popular in restaurants as the primary protein in an entree. The structure of the fish is quite firm, and the taste is mild. The protein is usually presented in much the same fashion as fine red meat, seared only to rare or medium-rare doneness, though it takes on a rich flavor similar to tri-tip beef when cooked through.
When examining the fish in the wild, the second dorsal fin and the anal fin are both bright yellow, thus the common name, and can be very long in mature specimens, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly, which also has about 20 vertical lines.
Yellowfins tend to school with fishes of the same size, including other species of tuna. Larger tuna are often seen with dolphins (often termed "porpoises" by tuna fishermen), whales and whale sharks. Yellowfins eat other fish, crustaceans, and squid.
Commercial fisheries catch yellowfin tuna with encircling nets (purse seines) and with longlines. The fish are mainly sold in frozen or canned form, but are also popular sashimi.
Recipe:
Pepper Crusted Tuna Ingredients:
SERVES 2: 20 oz tuna 6 oz swiss chard 2 oz grape seed oil thinly sliced garlic 2 oz white wine 6 oz lemon chive orzo 2 oz herb vinaigrette coarsely ground black pepper
Preparation Method:
Step 1: Brush tuna with olive oil and press tuna into coarsely ground pepper to form a crust. Step 2: Place tuna in cast iron pan and sear on all sides until medium rare. Remove and slice on the bias for presentation. Step 3: Saute garlic in grape seed oil for 1 minute then add swiss chard, season with salt and pepper and deglaze with white wine. Step 4: Reheat orzo in microwave. Step 5: Place chard in a line across the middle of a dinner round, lean tuna up against chard and place orzo behind chard. Drizzle fish with herb vinaigrette.
LEMON CHIVE ORZO: Ingredients:
2 box orzo 1 C sliced chives juice from 4 lemons zest from 2 lemons
Preparation Method:
Step 1. Cook orzo in salted boiling water until done. Drain, spread out on a green tray, toss with olive oil and cool in the walk in. Step 2. When orzo is cold, toss with sliced chives, lemon juice and lemon zest, season with salt and pepper. Step 3. Portion into cups and reserve for service.
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