By Steve Black
Bluefin Tuna Sashimi
24 Oz. Fresh Bluefin, Albacore (Tombo), or Yellowfin (Ahi)
4 Oz. Eel Sauce
4 Oz. Light Soy Sauce
2 Oz. Pickled Ginger
4 Oz. Seaweed Salad, (Wakame)
Serving Sashimi or Sushi is very easy relative to ingredients needed. It is the handling of the fish that is the most important. This photo was taken of the Bluefin Belly, (Toro) from the fish my friend, Matt had caught off of San Diego on June 29th. We had nice success that day with Albacore and this bonus Bluefin. Key to any finished Tuna product is that the fish are quickly gutted once brought aboard and buried in Ice. The torpedo shape of all Tuna make it easy to plunge them head first into their new “Ice Hotel” where there is always vacancy. This will allow the fish to bleed out, keeping the flesh clear and clean, even around a poorly placed gaff shot, should it have landed in any of the muscle.
We will be featuring a Sushi section in an upcoming forum with a local San Diego Sushi Chef, Jeff Roberto, from Sushi on a Roll. It will give more insight, photos and tips on how to best prepare your catch raw, after the boat is washed down and charging for the next trip offshore.