I’ve been fascinated by bluefin tuna ever since I bought a book called Tunny, which talked about recreational fishing in the 1920s off the coast of Scarborough, where people caught fish weighing ...

2 10-ounce pieces of bluefin tuna, cut into 1 1⁄2-by-1 1⁄2-by-4-inch rectangular blocks (the tuna should be as free of sinew as possible) Preheat oven to 300 degrees. Season garlic with salt ...

It is widely agreed that albacore tuna caught by pole is the best option as these fish are landed individually. Bluefin tuna - the ... the fish is seared very quickly on the outside and served ...

But at its core, fish remains the anchor from which the recipe is built. Whether you plan on using seared ... yellowfin tuna. Yellowfin tuna, which is not to be confused with bluefin, is milder ...

Heat the skillet over a high flame and coat it lightly with oil. When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other side.

Bluefin tuna are an ocean-going fish that grow up to 10 feet long and can weigh as much as 1,200 pounds. Unlike almost all fish, bluefin tuna are warm-blooded and able to regulate their body ...

Large tuna species pose a different problem: There just aren’t very many fish. The biggest bluefin tuna, often shipped to Japanese markets, can be a dozen feet long, weigh as much as a grand ...

The Atlantic bluefin tuna is one of the largest, fastest, and most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are built for speed and endurance.

It is widely agreed that albacore tuna caught by pole is the best option as these fish are landed individually. Bluefin tuna - the ... the fish is seared very quickly on the outside and served ...