Wild Caught

Tuna is perhaps the most important family of fish species in the world. Bluefin Tuna at the Tsukiji fish market in Tokyo regularly sell for $20,000. Mediterranean, Greek, Italian and Spanish fisherman have chased Bluefin for thousands of years. In Australia, the vast majority of the Bluefin caught is exported to these markets, leaving the local industry with very little. Instead, we rely on the availability of Yellowfin Tuna, an equally delicious cousin of the Bluefin.

Eat tuna in a number of ways! Grilled! Fried! But best of all, eat it Japanese-style - sashimi.
Sashimi-grade refers to very fresh seafood suitable for eating raw (or rare). This is achieved by catching and handling the fish in such a way as to maintain peak freshness and quality. Fish are line-caught, landed onto a mattress (to minimise bruising) and killed instantly by brain-spiking (ike jime). Kyeema stocks sashimi- and sushi-grade Tuna when available.
Serve tuna as carpaccio (thin slices fanned on a plate, drizzled with olive oil and lemon juice), ceviche (marinated in lime juice, chilli and onion, tossed with finely diced tomato, capsicum and coriander) and, of course, sashimi (with wasabi and soy sauce).
Alternatively sear it on a hot barbeque and serve it rare. Soups, curries, and other wet dishes are perfect for tuna as well.

SCIENTIFIC NAME:
Tribes Sardini and Thunnini

KNOWN AS:
Bluefin Tuna
Yellowfin Tuna

ORIGIN
All around the Australian coast

CHARACTERISTICS:
Soft
Pink flesh
Mild flavour

GOOD FOR:
Grilling/BBQ
Sashimi
Crumbing and Battering
Boiling

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