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Old 01-20-2005, 09:54 PM   #11
 
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Bucky, I was referring to "Chef Michael Smith's" advice, that there an be "blood lines" running through the flesh (they look fairly small on a "loin" of tuna) that detract from its taste...

Its plainly possible that if you are buying from a really top end fishmongery, these have already been removed, and therefor what I suggest makes no sense to you...

Just like skinning/de-boning small trout, pickerel(walleye), jacks (northerns), etc, where you cut away the fatty belly, "cut him a pair of pants" and eliminate the so very thin meat up around the "big" ribs, before frying it up...
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Old 01-21-2005, 12:35 PM   #12
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thanks lifter, never heard of that. i usually don't go to a fancy fish monger, just my local supermarkets, whole foods, and occasionally a specialty fish shop.
yep, with a lot of smaller fishes, it's best to throw away the belly dark meat. but tuna belly is prized, especially in the sushi world.
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