Tips for Cooking Fish 2

Yello Fin Tuna

Yellow Fin Tuna

Yellow Fin Tuna are named for their bright yellow finlets, dorsal and anal fins. This large tuna species can be black, dark blue or greenish on top with a yellow or silver belly. Look for a tuna about 1m in length, with bright fresh eyes. If bought fresh, slice thinly for some of the best sashimi (served with soy and wasabi dipping sauce). The raw tuna meat should be a bright red with a wet, glistening look to it.

How to grill tuna steak

  1. Grease the unheated grill rack or spray it with nonstick cooking spray. If not marinated, brush the tuna steaks with melted butter or olive oil, and season as desired.
  2. For a charcoal grill, place the tuna steaks on the grill rack directly over medium coals and for a gas grill, preheat the grill. Reduce heat to medium. Place tuna on the grill rack over heat. Cover the grill. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork but is still pink in the center, turning once halfway through cooking. (For a gas grill just pre-heat to medium and follow same instructions).
  3. If desired, brush tuna with additional melted butter or olive oil after turning.

How to fillet a whole fish

Fillet Fish

Do you have any of your own fish tips to share? Leave us a note below!

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2 comments

  1. Oh Yum…I have quit eating reef fish here for the most part as they are not sustainably managed and they don’t even seem that fresh most of the time. However, if you do find a fresh Red Emperor, they are amazingly delicious steamed in a wok with lots of veges, ginger, soy, etc. The bones are big, so easy to pull fish from the bone, etc. A nice fish with firm white flesh. Also the Spanish Mackerel or King Fish is a lovely deep ocean fish BBQ style. Enjoy the fish, but be aware of the damage caused by over-fishing of algae eating reef fish such as the parrot fish.

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