Not everything I learned about bluefin tuna couldfit intothe feature about that fish that appears in this week's issue of Nation's Restaurant News. Feel free to e-mail me if you'd like to talk more about the different bluefin fisheries, or the farms and ranches that are raising the fish.
One thing I wanted to share was what Troy Guard,and owner of the restaurant TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi.
The chefs there would save the blood line of the tuna that runs along the fish's spine. Then they'd sprinke it with local salt and dry it in the sun. They serve it as a type of jerky.
"We called it something cool and crazy, like 'sun-dried tuna blood,'" Guard told me.
Guard orders a ranched bluefin tuna to cook at TAG most weeks, but he hasn't tried serving the blood line there yet.