Ahi Tuna is also known as Yellow Fin, or Big-Eye tuna. It is usually used for sashimi (raw fish) dishes, and perfect for sushi. This recipe utilizes fresh, sushi-grade tuna. When purchasing your seafood for a dish such as this, make sure you are working with a knowledgeable fishmonger.
Spicy Tuna Tartare with Avocado
Do you like tuna salad? Well, salmon salad is even better. Whenever I fabricate salmon for grilling or pan-searing, I always have various parts left-over. I never throw this extra salmon away… it’s too valuable!
I can recall when sushi started becoming popular; it was around 15 years ago. People couldn’t get enough of the stuff. It’s unique texture, preparation, and taste intrigued foodies all over the world. I was sure that this “new food” was just a fad- I mean, its labor-intensive preparation, and expensive ingredients (bluefin and yellowfin tuna) would surely make it cost-prohibitive, and stifle its loyal following.
The Japanese people consume over 80% of the world’s bluefin tuna. Over the past several years, private Japanese environmental groups have been trying to have legislation passed restricting the amount of fish that can be pulled from the waters.