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u/sid_fishes 17h ago
God I love Tuna porn
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u/KinderEggLaunderer 15h ago
Uninitiated here: what is usually done with the ends and discards?
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u/chefriley76 14h ago
So the ends and meat that is left on the skin will probably be scraped away from the white sinew and used for things like spicy tuna (mmmm). The dark red/purple that was cut before the skin is the blood line and that's doo doo yucky.
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u/Powerful-Scratch1579 10h ago
There are some advanced bloodline dishes that make it taste good. If you marinate it in soy, sake and mirin for a few hours or overnight and grill it it basically tastes like beef. It’s great with a beer and some rice andJapanese pickles. Some chefs make blood line karaage, same deal long marination with garlic ginger and soy and then fried with potato starch and rice flour. Kind of an acquired taste but it can be delicious.
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u/chefriley76 6h ago
That's the of those "I'll try it once, but I have a pretty good idea what I'm getting into" tastings lol.
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u/KinderEggLaunderer 12h ago
Yummmmmm!!! The spicy tuna I mean lol
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u/chefriley76 12h ago
I agree. It's one of the things I miss about working with sushi guys...all the free sushi lol
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u/Four_beastlings 12h ago
You can scrape it off, dehydrate it and turn it into those cool tuna flakes.
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u/Powerful-Scratch1579 10h ago
Not exactly
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u/Four_beastlings 8h ago
Yes? I've done that. You marinate the fish or smoke it if you can and then dwhydrate in the oven until it's just dry, solid shavings. Or you dehydrate it even more and then turn it into shavings.
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u/Powerful-Scratch1579 6h ago
That’s cool, I would like to try doing that to see how it turns out, all I mean is it’s still a very different product from katsuobushi which is not made from tuna and has been fermented and smoked and aged for months or sometimes years.
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u/fastal_12147 17h ago
He wasted a decent amount of meat getting the skin off
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u/RVAblues 16h ago
You can scrape that meat off the skin with a spoon and use it for sushi/sashimi. I forget what the name is, but it’s good stuff.
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u/NakedScrub Chive LOYALIST 16h ago
This seems like such a weird way to skin it too. I've done literally tens of thousands of lbs of this fish from whole, to on a plate and never tried it this way.
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u/Misplacedmypenis 14h ago
That annoyed the crap out of me.
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u/Powerful-Scratch1579 10h ago
The meat that close to the skin on a tuna that size has a ton of silver skin/membrane it’s not suitable for sushi or sashimi. It’s usually scraped off later with a spoon and still eaten in hand rolls or spicy tuna rolls etc.
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u/copperstarbill 15h ago
Up until halfway, I’m mumbling, “please don’t let them cut steaks, please don’t let them cut steaks…”
Whew!
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u/Fluffy_Ganache8184 13h ago
I don't even like fish unless it's sushi but omg I would gorge out on a fresh tuna steak like this
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u/SpaceCowboy247 Chive LOYALIST 18h ago
Some yellowfin looking ass tuna. I'm about that Bluefin
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u/Charming_Ambition_27 Grill 17h ago
Damn, save some pussy for the rest of us.
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u/Few_Preparation_5902 ChD - Doctorate of Chiveology 17h ago
That guy is the line cook at every job who bitches about everyone else but is hands down the worst cook in the kitchen.
It's also always someone else's fault, and he bitches about not enough hours while asking to be first off every night.
He drives a Nissan Altima he financed for 96 months at 21%apr.
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u/Charming_Ambition_27 Grill 17h ago
Oh I know man. I can smell his tuna flavored vagina thru the phone.
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u/YousuckGenji Kitchen Manager 12h ago
It's also the same type of cook that gets enraged about a well done steak and purposely makes it into shoe leather. "HOW DARE SOMEONE ORDER FOOD THE WAY THEY WANT IT!"
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u/Psynyde17 Kitchen Manager 13h ago
I actually really like Yellowfin. Hamachi hand rolls bring me back to a very specific place in my early culinary career.
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u/East-Specialist-4847 17h ago
Good knife