Species
Tunas
Description
This marine-dwelling fish lives in all of Australia’s warm temperate and tropical open waters and is wild-caught, mainly off the south-eastern and south-western coasts by longlines, with smaller amounts taken off Queensland by pole-and-line and handlines.
Other Names
Bigeye, Big Eye Tuna.
Family
Scombridae (Mackerels).
Season
Available year round, but in limited supply as most is exported.
Size and Weight
Commonly grows to 100kg and 180cm, but can reach 210kg and 250cm.
Price
High priced (highest priced Tuna after Southern Bluefin).
Relations
Albacore, Bonito, Longtail Tuna, Mackerels (Atlantic, Blue, Chub, Frigate, Grey, School, Shark, Spanish, Spotted), Mackerel Tuna, Northern Bluefin Tuna, Skipjack Tuna, Slender Tuna, Southern Bluefin Tuna, Wahoo, Yellowfin Tuna.
To Buy
Usually sold as sashimi, but also as steaks or cutlets (depending on quality). Look for reddish to burgundy flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell. Always buy sashimi-grade fish if it is to be served raw or rare.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.
To Cook
Average yield is 70-75%. Has a medium flavour, medium oiliness (generally higher than yellowfin tuna) and moist, firm flesh, which quickly becomes dry if overcooked.
The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity.
Cut thick steaks into serving-size portions to allow even heat penetration.
Cooking Methods
Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.
Goes Well With
Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.
Alternatives
Atlantic Salmon, Marlins, Mackerels, Swordfish, other Tunas, Yellowtail Kingfish.
Imports
Sashimi-quality Tunas are imported from New Zealand and other South Pacific countries.
Recipes
Barbecued Tuna Steaks with Walnut Sauce
Basque Tuna Casserole (Marmitako)
Char-grilled Tuna with Anchovy Mayonnaise
Fish Satay
Mixed Thin & Thick Sushi Rolls (Norimaki)
Salade Nicoise
Seared Tuna with Rocket & Potato Salad
Seared Tuna with Salsa Verde
Smoked Tuna Salad
Spanish Tuna 'Meatballs'
Tuna Baked in Paper Parcels
Tuna Tartare