Because of its high fat content, bluefin is especially prized as a raw product and is marketed in three grades. No. 1 “sashimi-grade,” the freshest and fattiest, goes to the Japanese market. No. 2, next best, is “grill grade.” Nos. 3 and 4 reflect diminished quality.Bluefin is the darkest and fattiest of any tuna, and its uncooked meat is red. When cooked, the meat turns firm and an off-white or ivory color. The flavor is distinctive. The flesh has the firmness and appearance of beef steaks. Raw bluefin meat can be brined overnight to mellow the flavor.
Overcooked tuna is tough and tasteless. When broiling or grilling the meaty bluefin, treat it as you would sirloin steak; it’s best if done on the rare side. The color will be nice and light, the meat firm and the flavor intense. Serve a nice red wine with bluefin steaks.
Canada, France, Italy, Japan, Morocco, Portugal, Spain, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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