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Chatham Harvesters

TUNA AU POIVRE | Tuna 101

Today, we break down the taste differences of three varieties of tuna; bluefin, bigeye, and yellowfin. All fish that are caught by Chatham Harvesters’ fishing families. The flavor differences among bluefin, bigeye, and yellowfin tuna can be quite distinct, influenced by their fat content and the environments in which they thrive. Our fish are typically caught in an area called The Canyons. 


The fishing grounds off Cape Cod known as "The Canyons" are a renowned area located about 40 to 100 miles southeast of Cape Cod. This region is characterized by deep underwater canyons and steep drop-offs that create an ideal habitat with nutrient-rich waters ideal for tuna which migrate through the waters during warmer months.


 Bluefin tuna is known for its rich, buttery flavor, bluefin has the highest fat content among the three. This makes it incredibly tender and sought after for sushi and sashimi. The flavor is deep and complex, often described as the most luxurious.


Bigeye has a slightly milder flavor compared to bluefin but still offers a rich taste. It has a good balance of fat, making it versatile for both raw preparations and cooking. It's often used in sashimi and is also popular in poke. 


Yellowfin is leaner than both bigeye and bluefin, with a lighter, more pronounced fish flavor. It has a firmer texture and is commonly used in grilled dishes, salads, and sushi. While it can be quite delicious, it’s less rich than the other two varieties.


Overall, if you're looking for a rich, buttery experience, bluefin is the way to go. Bigeye offers a middle ground, while yellowfin is perfect for those who prefer a lighter, fresher taste.


The jury is still out as to which type of tuna our Harvesters fishing families and crew recommend. But we highly recommend this recipe inspired by a NY Times recipe using your favorite tuna.


RECIPE

TUNA AU POIVRE

This recipe uses bigeye.


INGREDIENTS 

1 pound of Big Eye Tuna (quartered) 

Salt

2 garlic cloves, finely minced

2 teaspoons of coarsely crushed black peppercorns 

2 Tablespoons of olive oil 

1 tablespoon of butter

2 shallots, finely diced

1/2 cup red wine

2 !/2 cups chicken broth 


DIRECTION 

Season tuna with salt. Sprinkle with seasonings and drizzle with olive oil. Rub to coat and let marinade at room temp for 15 minutes, or in the refrigerator for up to 4 hours and bring to room temp before cooking. 


Make the red wine sauce. Melt butter over high heat and add shallots and garlic. Cook stirring until lightly browned about 2 minutes. Add wine and simmer until reduced in half. Add chicken broth and reduce until 1 cup of sauce remains. Fo about 10 minutes. Season with salt, set aside, keep warm 


Set a cast iron or heavy skillet over medium-high heat. When hot lay in tuna steaks and sear for 2 minutes, until nicely brown. Flip and cook for one minute more for rare, two minutes for medium rare. Arrange tuna on a platter or individual plates, Spoon sauce over each steak. Serve. 











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