![]() ![]() If you see hints of fleshy pink, you should stay away. Tuna should always be a deep pink color, comparable to a ripe grapefruit. Well, probably the biggest indicator is color. I've been going to the same place for some time now, and I can be assured that I will never be sold something less than perfect. This is why it's so important to make sure you frequent a fish market and butcher that is reliable and you trust. As much as I always buy it fresh, you can always run into the problem of it being not so fresh. Just like meat (and maybe even more so with fish), it is very possible to get a bad cut. Even when they do have them, I'm always quite picky when it comes to whether or not I will actually buy one. In addition to the price, I've run into the problem of my local fish market not always having fresh tuna steaks available. It's not such a splurge if it's just for one, but if you were hosting a handful of people for a meal, it could get quite pricey! To put things into perspective for you, that cost me about $22. You can see from the pictures that I used a good-sized piece of tuna, but still only large enough for one good portion, maybe two. I only ever purchase my fish and meat fresh from the local fishmonger or butcher, and this always adds to the cost. I say that I “spoiled” myself because I don't eat fresh tuna as frequently as I would like to, or more like as much as I should, given the great nutritional profile it provides. At the time, I had no idea what I was going to do with it, but I knew I had a craving that I had to satisfy. I spoiled myself recently and got my hands on a delicious piece of fresh tuna steak. ![]()
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