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Old 01-20-2005, 08:54 PM   #11
Join Date: Jun 2004
Posts: 1,018
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, 11:35 AM   #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.

Won't you please, please tell me what we've learned
I know it sounds absurd
Please tell me who I am
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