Re: Big Jamaica Canyon Tuna Report
Longfin have a much paler, softer, milder flesh. Best if eaten within a few days of catching esp if going the sushi/sashimi route. It also makes a phenomenal tuna salad when grilled or pan cooked through completely. Let it cool, flake with a fork, add mayo, shallots, celery and some sambal olek (garlic chili paste). That'll stay a few extra days cold in the fridge but mine rarely lasts 2 days.
Weve had trips where we came home with 16-20 longfins and canned a ton of it. That lasts a yr on the shelf in a cool dark storage area.
Longfin and skip jack are prob the lightest in flavor. Followed by yellowfin, then bigeye. Bluefin holds the "strongest" flavor and is most ideally eaten raw.
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