Cut so your knife moves away from you, and keep your free hand away from the blade. Then cut the piece horizontally, filleting slowly with your knife. Lay out each piece so the skin is against the cutting board. Pull out a large knife and cut the dorsal and ventral sections into four pieces. Take your saku and lay it flat on a cutting board. Keep it in the refrigerator until you are about to serve it. You should serve your tuna soon after you cut it. They are stored in containers that resist turbulence or abrasions to the tuna. Planes have refrigerated sections so the fish does not go bad. Transportation by plane is your best option because your order will come to you in a matter of hours. Look into the logistics of transporting your tuna. You should have maguro as fresh from the sea as possible. A chef can put a number of sauces over the sushi, including spicy mayonnaise and sriracha. Nori goes around the outside so the roll does not fall apart.Ĭucumbers, avocado, and pickled vegetables can accompany maguro. The tuna can go inside the roll, surrounded by sushi rice. The roll is one of the most popular forms of maguro sushi. The fish is usually sliced before the cooking process. The fish and vegetables then go on top of a plate of rice. The latter allows the patron to sample the flavors and textures of maguro on their own.ĭonburi is fish and vegetables that are simmered together with broth, soy sauce, and rice wine. Most plates of sashimi are accompanied by sushi rice topped with soy sauce. You can serve sashimi directly over the rice, or you can put the rice off to the side. You can serve tuna sashimi alongside salmon and other fish. It does not refer to a cut or species of tuna. You may hear the term, “saku.” Saku refers to a block of tuna that a chef can cut into pieces for sushi. It often falls apart or melts in the patron’s mouth. Otoro is the fattiest part of the tuna, and it comes from the underside of the fish. Toro refers to the fatty parts of the tuna taken from the center of the fish. Most restaurants will serve akami if someone asks for “maguro” and does not specify what they mean. You should sample each species of tuna before deciding which one is right for your restaurant.Īkami is a term that refers to the leaner meat from the fish. Bluefin tuna is the most popular, but a restaurant can serve yellowfin or albacore tuna. There are more than one dozen species of tuna available for consumption. Hara-shimo contains a mixture of fat and muscle, which makes the color less red. Hara-naka chu-toro is fatty flesh that comes from the mid-abdomen. Hara-kami ho-toro is extra-fatty tuna that comes from the upper abdomen of the fish. It contains less fat, making the flesh more tender. This creates a stunning aesthetic when served to a patron. Se-shimo is mainly red, but it contains white streaks. Senaka is redder and comes from the mid-back. Se-kami is red and fatty flesh that comes from the upper back of the fish. Varieties of MaguroĪ tuna fish has several flanks, similar to different cuts on a cow. But other restaurants consider maguro to be a generic label for tuna, so you may serve several different species if you would like. This is a species of fish found throughout the Pacific Ocean. Some restaurants refer to maguro as bluefin tuna. Maguro is most commonly found in sushi within Japanese restaurants. Tuna is used in a number of dishes throughout the world, including in Japan. It contains a little bit of oil, keeping the fish moist for sushi. Tuna is a saltwater fish that has a mild taste and a tender texture. It is a staple of Japanese restaurants, yet even experienced sushi connoisseurs don’t know what it is. What exactly is maguro? What are the different cuts of maguro? How can you serve it, and how can you cut it into individual pieces after you have bought it?Īnswer these questions and you can create delicious fish dishes for people of all tastes. The world produces more than 155 million tons of seafood every year. One very popular catch is maguro.
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