I bought two nice Ahi Tuna steaks, put them in the freezer for three days, then marinated them in sesame oil, a little lime juice, green onions, garlic and soy sauce. My husband grilled it perfectly to obtain the white edge and rare in the middle but warmed through nicely. Usually, I can cut it with a fork, but last night noticed right away, it was stringy. Tried it again today for lunch by just warming for 20 seconds in the microwave. i ended up tossing it out. I still have the second steak which we have not cooked, sitting in the fridge. What can I do with this expensive stringy piece of fish? I am also wondering why it was so stringy. Some bites, I could not swallow because I just had a stringy lump in my mouth even after chewing.
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What to do with Ahi Tuna
- Thread starter karennoca
- Start date
Well here is my take, Karen
You know how sometimes you can see a beef steak and it looks fabulous but once you cook it, it is tough or almost inedible?
Tuna is not tuna is not tuna. You got what I call "junk" Ahi. Have had plenty of it in my time- it usually means too old of a fish or cut from the wrong place- but I now only go to a reputable fish monger and know what to look for.
I would NEVER freeze Ahi- it ruins the taste in my opinion but in this case I guess it wouldn't matter smileys/smile.gif
How about cooking the other piece and making tuna salad out of it? That way when you break it up you can get some of the "strings" out.
You know how sometimes you can see a beef steak and it looks fabulous but once you cook it, it is tough or almost inedible?
Tuna is not tuna is not tuna. You got what I call "junk" Ahi. Have had plenty of it in my time- it usually means too old of a fish or cut from the wrong place- but I now only go to a reputable fish monger and know what to look for.
I would NEVER freeze Ahi- it ruins the taste in my opinion but in this case I guess it wouldn't matter smileys/smile.gif
How about cooking the other piece and making tuna salad out of it? That way when you break it up you can get some of the "strings" out.
Prime cut is saved for sashimi and sushi.You always must watch what you are buying with Ahi
Especially now that the ocean is getting fished out of tuna- prices are higher, junk tuna that would normally be put in cans is now being sold in meat and fish counters. Even here in Ahi-land one must really watch.
Especially now that the ocean is getting fished out of tuna- prices are higher, junk tuna that would normally be put in cans is now being sold in meat and fish counters. Even here in Ahi-land one must really watch.
I have home-canned tuna, and the stuff that is stringy is the tale, behind the vent. . .
Long sinewy stuff running from the tale forward. It is fine when canned, but fresh--stringy, stringy, stringy.
If my fish was stringy after cooking, I would have pulled the strings to the best of my ability, then chopped and used for salad or burgers (like salmon burgers)
Long sinewy stuff running from the tale forward. It is fine when canned, but fresh--stringy, stringy, stringy.
If my fish was stringy after cooking, I would have pulled the strings to the best of my ability, then chopped and used for salad or burgers (like salmon burgers)
richard-in-cincy
Well-known member
You probably didn't get Ahi.
It is rampant now, markets and restaurants selling high-end fish and substituting crap because most people don't know the difference. Same with olive oil.
It is rampant now, markets and restaurants selling high-end fish and substituting crap because most people don't know the difference. Same with olive oil.
michael-in-phoenix
Well-known member
...and balsamic vinegar. Just saw an episode of ATK where they gave the history of balsamic vinegar
...and how it became popular.
The REAL stuff is aged 10 to 25 years, with multiple casks and tastings along the way. It is put through a tasting panel at the end of its aging process, and even then around 20% of it gets rejected.
Back in the day, a quantity of balsamic vinegar was often included in a young bride's dowry.
Today, the real thing comes with a seal in a very small bottle. It appears it was no more than maybe 6 or 8 ounces, and it sells for around $200 per bottle.
What we buy in our stores can be made in the same region of Modena, but is really nothing like the good stuff in composition. Water, sugar, caramel coloring, etc., etc.
The tasters choice for the knock-offs was Bertolli's, I believe.
Michael
...and how it became popular.
The REAL stuff is aged 10 to 25 years, with multiple casks and tastings along the way. It is put through a tasting panel at the end of its aging process, and even then around 20% of it gets rejected.
Back in the day, a quantity of balsamic vinegar was often included in a young bride's dowry.
Today, the real thing comes with a seal in a very small bottle. It appears it was no more than maybe 6 or 8 ounces, and it sells for around $200 per bottle.
What we buy in our stores can be made in the same region of Modena, but is really nothing like the good stuff in composition. Water, sugar, caramel coloring, etc., etc.
The tasters choice for the knock-offs was Bertolli's, I believe.
Michael