Just got back from a tuna trip this morning. First time fishing for BFT and hooked up on a fatty! Didn’t get it weighed, but crew estimated easily over 130. First thing we did is slice up some ocean wagyu. Soooo freaking good. Our first for this cut also. Not perfect. We have no clue how to properly breakdown a fish. But I’m pretty pleased with the outcome. 😋
by Darkwing-duck02
13 Comments
These posts suck for me as a midwesterner
🥰🥰🥰
But did this kill the fish?
Amazing, it’s sooo beautiful.
Not an expert, but isn’t it generally recommended to freeze them to kill parasites?
Hell yeah man, California? I went yesterday and got some too.
Isn’t fish suppose to be frozen for a bit to eat like this?
Does this sub know that aging fish is the way to go for optimal flavor development?
Been thinking about otoro for weeks
Japanese like it aged so the meat ferments, a more creamier texture. Koreans eat fish fresh off the knife for that crisp chewiness. Chinese fry everything.
Fatty Tuna is freaking amazing. It is definately my favorite. If you feel like putting some on some dry ice and sending it to me, I wouldn’t object!!
🤤love it!!!
https://preview.redd.it/5geocawzgjef1.jpeg?width=1170&format=pjpg&auto=webp&s=66fe1c73e262d319afd1a561c63b14d0a81df6bc