Bluefin tuna is a highly rated product and in great demand on the national and international fish market. Its tasty flesh makes it a highly sought-after product by experts and its variety in culinary preparations makes it the undisputed protagonist of Japanese cuisine.
The presence of Omega3 acids highlights its composition. Bluefin tuna is rich in minerals such as selenium, phosphorus and magnesium, it provides various vitamins (A, B, B3, B9, B12 and D) and is an excellent source of high biological value proteins.
Our company, given the fishing limits established by the ICCAT regulations, is today one of the few companies which carries on the craftsmanship of this magnificent product.
The large size of the bluefin tuna, through a refined butchering, allows to obtain various kinds of sizes, each of which is suitable for the creation of specific gastronomic specialties (sushi and sashimi, preparation of fillets, tartare, carpaccio and large slices).
CURIOSITIES ABOUT THE PREPARATION OF TUNA
The Red Tuna meat, although it is delicious and capable of making palates from all over the world agree, needs the right precautions for preparation, so that its quality is preserved, both from an organoleptic and aesthetic point of view. These factors are enhanced thanks to our cutting-edge fishing system, structured in a way to be able to offer the best product.
Considering that bluefin is a seasonal product and excellent for raw consumption, it is certainly important to take into consideration the aspect of defrosting, in order to best preserve the taste and bright red colour of its meat.
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To best defrost the tuna, prepare a bowl filled with a litre of warm water (it is important that the temperature is around 20-30° C) and add 35 grams of salt.
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Remove the tuna from the freezer and wash the surface under running water, then place the tuna in the bowl of water you prepared earlier and leave it for 5 minutes.
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Once five minutes have passed, remove the tuna from the bowl and dab the surface well with a dry cloth to remove excess water.
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Once the excess water has been removed, wrap the tuna in a dry tea towel or absorbent paper and place it on a plate, cover it with plastic wrap and leave it at room temperature for 15 minutes, after that you can consume the product or store it in the fridge to eat it later. Avoid exceeding 72 hours. To slice tuna, remove foil and rewrap after preparation while thawed.
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Once defrosted, the product cannot be placed in the freezer again!
