Tuna Steak

Anchundan

Anchundan

Anchundan

Associate
Joined
26 Feb 2004
Posts
971
Location
China (Qinhuangdao)
I really miss Tuna steak - had a recipe for Seared Encrusted Tuna Steak with Fresh Coriander and Basil. But can't find tuna here.

Except that just recently I came across a frozen seafood import shop that had some chunks of tuna. But the dimensions are strange. It's long and thin, and looks like it's meant for making sashimi. Basically:

4.5cm thick, between 9 and 11cm wide (slightly tapers), and 26 cm long. It's about £10.50 per kg and this block is about 1kg.


20170121_164914_zpsyh7obwam.jpg
So, do you think it's possible to make anything steak-like with this? My current thinking would be to cut it in half, so I have two chunks 4.5cm thick, 10cm wide and 13cm long, then, if I can, slice in half so it becomes only 2.25cm thick, x10cm x 13cm, so sort of squarish, and about 273g each.

Or do you think it's not worth the hassle?
 
sounds a good deal, most tuna in the UK is frozen (but different qualities frozen under different standards and speed) so frozen is not bad;
and, in the UK (if you are in China) could not buy tuna for making steaks at that price,
but maybe that is expensive in China -
so if you know the supplier sounds goods - post a picture
 
holymonk;30486248 said:
I love seared tuna (pink in the middle) but it gives me the *****
Click to expand...

I only had it once from tuna steaks which I stupidly bought off the reduced section in its last day of use by. Most likely to be caused by histamine in the tuna (or other oily fish... scombroids) as it decays. Either you're buying old/poorly handled tuna or you are sensitive to histamine.
 
Local waitrose has tuna, which seems to be arrive at the counter in a vacuum sealed , already thawed, plastic packet, with maybe 2-3Kg of fish in it - does anyone know what their distribution/thawing process is ?

If you could turn up and get a steak out of the middle of that pack, when it is freshly opened, it might be nice as a pink steak,
otherwise for 'display' purposes (like most fish shops I suppose) they cut steaks which lay out (on ice OK) but the upper surface must be 5C+ spoiling - and I doubt unsold pieces are discarded even after 2days.

The best fish monger I saw recently, was in Wells Norfolk, where they just piled the fillets of a type of fish one on top of another, not asthetic, but minimised spoiling.
 
You must log in or register to reply here.
Back
Top Bottom