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Blackfin tuna
Posted on 5/31/16 at 9:19 pm
Posted on 5/31/16 at 9:19 pm
How to cook.?. Always been a fan of the oil,salt,pepper and sear method for yellowfin. But I've never eaten black fin is it the same?
16
Posted on 5/31/16 at 9:22 pm to WPsportsman
Tony's and corn meal
Jk I have no idea
Jk I have no idea
Posted on 5/31/16 at 9:25 pm to WPsportsman
Doesn't come close to yellow fin. My experience was it had a fishy taste that I couldn't get past.
Posted on 5/31/16 at 9:25 pm to WPsportsman
Cook same as yellow fin, won't be quite as good
Posted on 5/31/16 at 9:27 pm to WPsportsman
Eat fresh same as yellowfin.
If frozen use for chum
If frozen use for chum
Posted on 5/31/16 at 9:30 pm to WPsportsman
I like to blacken and eat with wasabi mustard. I've even cooked it like that after being frozen and it turned out fine.
Posted on 5/31/16 at 9:30 pm to WPsportsman
Cook like yellowfin, but won't be close to the same caliber. When it starts getting older, cook and make tuna salad with it, will be the best tuna salad you ever had
Posted on 5/31/16 at 10:00 pm to WPsportsman
Smoke it and make smoked tuna dip/salad...
Posted on 5/31/16 at 10:08 pm to Tigerpaw123
quote:
Cook same as yellow fin, won't be quite as good
this
they are smaller fish, so there is a little more fat than yellowfin...but I would die to have a mesquite grilled tuna steak right now.
Posted on 5/31/16 at 11:09 pm to WPsportsman
The problem with Blackfin is that they're much smaller than YF which really only leaves the top loins as worthy pieces. I guarantee you that no one here could tell the difference between a YF and a BF >20lbs if they didn't see the size of the steaks. Treat them just as you would YF, don't let the fillets touch water, keep your fish in as large a piece as possible until you cook it, and only freeze them with a vacuum sealer. Rare is better and raw is probably best.
Want an awesome dish for raw tuna? Try Emeril's Tartar, it's amazing. You don't need caviar and there are substitutes for crème fraiche like Mexican Crema or even yogurt/ sour cream.
Emeril Tartar
Want an awesome dish for raw tuna? Try Emeril's Tartar, it's amazing. You don't need caviar and there are substitutes for crème fraiche like Mexican Crema or even yogurt/ sour cream.
Emeril Tartar
Posted on 5/31/16 at 11:25 pm to Canard Noir
^^^
Very hard, if not impossible to tell the difference from shoulder meat on a yellow/black.
Very hard, if not impossible to tell the difference from shoulder meat on a yellow/black.
Posted on 6/1/16 at 6:37 am to WPsportsman
if black fin is fresh a little Louisiana Cajun seasoning, lemon pepper, and minced garlic and it taste almost as good as yellow. once frozen you can forget about it
Posted on 6/1/16 at 6:44 am to WPsportsman
It is decent on the grill not as good as a yellowfin steak though. My favorite way to cook is to blacken in a skillet then flake and make fresh tuna salad with egg and mayo 
Posted on 6/1/16 at 7:38 am to WPsportsman
We use it to make Tuna fish salad or burgers.
Posted on 6/1/16 at 10:14 am to WPsportsman
Had a 3 course BF meal last summer in Roatan. Chartered a boat and that was all we came up with so I brought a few to the chef at the all-inclusive for dinner that night.
Sashimi
Tartar
Seared steaks
Damn good in my opinion, but had a few beforehand.
Sashimi
Tartar
Seared steaks
Damn good in my opinion, but had a few beforehand.
Posted on 6/1/16 at 11:19 am to cheezag03
Also, are people bleeding their tuna? I always cut their tails (not off) and right behind thier gill plate. And, I never use a bat on a tuna. I let them slowly bleed out. Impossible to tell the difference between a bite of yellow or black that way.
Posted on 6/1/16 at 11:28 am to Sparkplug#1
On my one and only tuna trip, we could catch Blackfin on every cast, but Yellowfin took some work. I had no idea, but only one guy on the boat even wanted the Blackfin. I was confused. Eventually, I had to go all yellow or nothing as the rest of the guests just couldn't get it done, and everyone wanted meat. I was going to freeze a lot, so I took no Blackfin home.
Posted on 6/1/16 at 11:29 am to Sparkplug#1
I also like to leave the skin and blood line on the meat after the loin is removed. Only when I am ready to eat do I trim the meat. This lets the blood and skin get in contact with the water and never the meat.
Posted on 6/1/16 at 11:30 am to Sparkplug#1
quote:
Also, are people bleeding their tuna? I always cut their tails (not off) and right behind thier gill plate. And, I never use a bat on a tuna. I let them slowly bleed out. Impossible to tell the difference between a bite of yellow or black that way.
This dude knows his shite.
Posted on 6/1/16 at 11:32 am to WPsportsman
I've froze it before and it was fine. The best way I cooked it was to heat up a black skillet and melt some butter in it. Sprinkle the tuna with some blackening seasoning and sear all sides of meat. Always liked the way it turned out as well as others that tried it.
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