Re: Seasonal quality of tuna?

Posted by Marcus S on 2012-03-03 13:13:11 in reply to Seasonal quality of tuna? posted by Ron Begnaud on 2012-03-03 09:55:45

How the fish is handled (immediately bled and iced, etc ....) makes a huge difference. Also, the specific area the meat came from the fish makes an enormous difference. The closer to the belly or tail generally, the fattier. The meat close to the toro/belly is almost toro! In fact depending on how the fish is cut there is often some stray toro in the lower loin cut. Sounds to me like you got some particularly good fatty loin adjacent to the belly. I just try to eat straight raw belly to be sure! I can or grill the loin meat, make ceviche etc.....

Follow ups: