FROM THE SEA | FISH | Tuna

Common tuna ±3kg ⚖

600279

A prime seafood alternative for distinctive, local, and responsible cuisine. The Atlantic tuna (Euthynnus alletteratus) is a wild fish from the Scombridae family (tuna and mackerel), carefully selected for chefs in traditional restaurants, seafood bistros, and fine fish shops. Characterized by a blue-black back adorned with sinuous dark lines and typical spots under the pectoral fins, the Atlantic tuna offers dense, deep red flesh that is particularly flavorful and rich in nutrients. Less well-known than some of its pelagic cousins ​​(herring, sardines, anchovies, mackerel, and tuna, which generally inhabit the middle and upper layers of the oceans, protected by their bluish sheen), but gastronomically excellent, it represents a remarkable opportunity for professionals wishing to diversify their seafood offerings with a distinctive fish, while promoting sustainable and economically advantageous fishing practices. Professional Uses, Preparation, and Storage: ► Culinary Applications: Tuna can be prepared in many ways and adapts to contemporary culinary trends. Whether raw or lightly cooked, its firm flesh is perfect for making flavorful seafood tartares (with capers, red onions, and citrus fruits), ceviches marinated in lime, or tataki seared briefly on the grill and coated in spices. For traditional hot dishes, it is ideal cooked in a Provençal or Sicilian-style stew, simmered slowly with tomatoes, olives, garlic, and aromatic herbs, which preserves the tenderness of its flesh. Tuna steaks or fillets can also be grilled on a griddle or barbecue, provided they are cooked to a pink center to retain their juiciness. Finally, it is excellent when confit at low temperature in premium olive oil to garnish gourmet salads or premium pan bagnats. ► Preparation: Presented whole with an average size of 3 kg per piece, this fish offers excellent handling on the cutting board. It allows for the removal of beautiful, meaty fillets, the cutting of even steaks, or the preparation of meat for delicate stuffings or seafood terrines, guaranteeing excellent overall yield for the kitchen. ► Storage: Ultra-fresh product from daily deliveries. Store immediately upon receipt in a refrigerated room between 0°C and +2°C, kept under ice to preserve the firmness of its flesh and its optimal organoleptic qualities. This wild-caught fish can be found at our Seafood Workshop at Le Delas in the Rungis International Market. Location in store: Atelier Marée
a piece ≃ 3 Kg