Want it perfectly cooked? Bluefin tuna must not be cooked at more than 40 – 45° C
Origin
Is the most refined tuna variety, because of the softness and the intense taste of the meat. It lives in the Atlantic Ocean, Mediterranean Sea and Southern Black Sea and to survive, it needs the water temperature to be at least 10°C. People have been fishing tuna since stone age, but it was only thanks to ancient Greeks that fishing techniques were coded, becoming one of the most profitable source of the Mediterranean. During the same period, from the Arabic world came the first attempt of preservation and exsiccation and some of these processes are still used in the industrial process today. The survival of this fish was threatened by intensive fishing, but from 2005 thanks to an Icatt project, everything is now under control and censed.
Cookit
The fine meat of the Bluefin tuna can be prepared in many ways, and the only advice is not to cook it too much and not to put too much seasoning on it. Otherwise, the delicious taste of the meat could be altered. Raw, cooked just externally (like tatami), tartar, carpaccio or sautéed, is always a pleasure for the palate. Bluefin tuna is also the variety used to prepare Sushi and Sashimi and it is appreciated very much in Japanese cuisine.
Did you know
It is very safe to eat Bluefin tuna raw. You just have to make it reach the temperature of -20 °C. Put it in the freezer for 24Hours and any possible traces of anisakis will disappear.
