1. Types

There are no more than ten types of tuna eaten around the world, and the one at the "top of the pyramid" must be bluefin tuna. Probably king-level creatures like to prove their strength in their own way. They like to live in areas with lower sea water temperatures and store enough fat to keep warm.

The fishing season is usually in winter. The meat adapted to the climate is fatter, more tender, and the color is just right. The taste of the naked part is the most popular.

In addition, yellowfin tuna and albacore tuna are common species. Although the taste is not top-notch, the fatness of fat is beyond the reach of ordinary fish.

2. Acid removal

It takes a long waiting process to get delicious ingredients into your mouth. Just like top-quality Japanese Wagyu, tuna needs to be "acidified" after being caught. ".

The so-called acidification is to relieve the stiffness of tuna after death. It takes 2-3 days for large tuna to be acidified, so that the taste will be softer and the delicious taste will reach its peak easily.

3. Maturation

This process is similar to the processing method of beef, but the process is more complicated. Naturally, the price has skyrocketed. A perfectly mature tuna meat is not available everywhere. It can be seen that only high-end Japanese restaurants provide it.

The appropriate temperature will allow the water in the fish to evaporate properly, making the meat firmer and giving off a completely different rich flavor.

IV. Parts

1. Big fat: distributed in the front and middle part of the belly of tuna. The fat content can even be as high as 50%. It is sweet and soft, melts in the mouth, and is naturally the most expensive. .

Dafei can be subdivided into frost drop and snake belly. The frosty texture is very delicate, the fat is evenly distributed, and the taste is softer and more tender. The texture of the snake belly is similar to the middle part of salmon, with distinct layers of fat and pink meat, and some tendons. The texture is a bit harder than Shuangjiang, but Xiaoguo thinks it is delicious.

2. Medium fat: Located in the belly of tuna, the fat content is more than 15%. In addition to the soft feeling of fat, it also has a slightly acidic taste, so it is often used to make sashimi and sushi. .

3. Naked body: mostly distributed on the back of tuna. The color of the flesh in this part looks very dark, not that nice-looking pink, but deep red. The firm meat tastes more interesting, and the slightly sour taste makes the aftertaste even more pleasant. What's more, the naked part of the meat has more plasticity and allows you to experience multiple flavors.