Bigeye Tuna Fijian Steaks/Fresh

Bigeye is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi. Bigeye forms the centrepiece for any dish. It also cooks brilliantly and is easy to prepare.

Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

Bigeye is caught in deeper, cooler water, has a higher fat content and longer shelf life than other tunas. The flesh of Bigeye Tuna is deep red.

Preparation: Most chefs prefer to use Bigeye or Yellowfin for Sashimi, Sushi or carpaccio dishes. If you have to cook it, searing it in a hot pan works well, but be very careful not to over cook it. The high fat content is ideal for grilling, roasting and pan searing.

Availability: Caught and available all year round.

Shelf life: Best consumed on arrival or within 3 days of receiving product.