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, chef and owner of the restaurant TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi. The chefs ...
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