Fresh Yellowfin Tuna
Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi.
Yellowfin forms the centrepiece for any dish. It also cooks brilliantly and is easy to prepare.
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.
Yellowfin is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh of Yellowfin Tuna is deep red.
Fresh Chilled | Loins or Steaks | 500g, 1KG
Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi.
Yellowfin forms the centrepiece for any dish. It also cooks brilliantly and is easy to prepare.
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.
Yellowfin is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh of Yellowfin Tuna is deep red.
Fresh Chilled | Loins or Steaks | 500g, 1KG
Yellowfin is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi.
Yellowfin forms the centrepiece for any dish. It also cooks brilliantly and is easy to prepare.
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.
Yellowfin is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh of Yellowfin Tuna is deep red.
Fresh Chilled | Loins or Steaks | 500g, 1KG
