While I’m sure Koga loves the taste of fish and pennies, I’m a bit disappointed with the quality of my BFT meat. Raw it’s got a metallic taste to it, not quite the usual metallic blood flavor but something a little different. It’s fine and good when marinaded or seasoned/seared, but raw it is pretty much crap. Been like this from the start. Tried dry aging to see if the moisture was the issue and it made no difference. My best guess is that I shouldn’t have let the loins sit in the icy seawater bath for 3 hours and soak up excess moisture before being vacuum packed. Otherwise I just think bluefin isn’t that great compared to other tunas and mackerels. Never had a great cut of it, meanwhile yellowfin has always been great for me.
Definitely will eat it all and enjoy it marinaded and seared, just disappointed that none will be good sushi. Is that how bluefin is or did I screw up somewhere in my prep?
