Posted on 01/06/2017 10:42:09 AM PST by DUMBGRUNT
New year, new bluefin tuna selling for an outrageously high price in Japan. A single 466-pound tuna was sold for $632,000 during the annual auction that kicks off the year at Tokyo’s Tsukiji fish market.
(Excerpt) Read more at grubstreet.com ...
Dear Bob,
That is simply too much information!
I’m still recovering from a T day dinner some years back
Seeing the bird on the counter, two hours before dinner.
The hostess said no problem! Cooking time is the weight of the bird times 9, divide by five and add 32!
... cutting into the bird it was bleeding!!!
I still have flashbacks!!!
Drop what you’re doing, get out to sea, and catch some big tuna!!!
I’ll take ‘em to Japan for you!
632K for 466 lbs? Oh my, the wicked tuna fisherman are getting shafted...a grade A 466 lb fish may fetch 10K on the dock
632K for 466 lbs? Oh my, the wicked tuna fisherman are getting shafted...a grade A 466 lb fish may fetch 10K on the dock
First tuna of the year. Always goes for an insane price.
there is nothing like otoro on this earth.
Not gone bad.
Was caused by a transferable parasite!
Was big news in Chicagoland on a slow newsday.
A plane load of many Japanese businessmen, had been to a fancy N Y sushi place.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3374688/
I have heard that freezing prevents this, but the best sashimi is never frozen.
And that explains why there are no more American commercial fisherman left.
Always cook with a good meat thermometer.
That would have taken hours extra to properly cook the bird! They were running late as usual, and the games on TV... What's a little extra rare turkey among family?
Try the turkey tartare. it's DELICIOUS!!
Watch this movie:
Jiro Dreams of Sushi - customers wait for months for a seat and dinner is $500, for maybe ten bites of sushi, and, yes, the fish that Jiro buys is very expensive.
Not really. The eco-terrorists want you to think that. Bluefin Tuna are so abundant off the SoCal coast they have been here for 8 months. Anywhere from 20lbs to almost 300lbs and at least 10,000 tons worth. American quota is 300 tons and no one will buy it because the eco-terrorists will protest your company if you buy it.
Now we have another problem since they won’t let us catch the Bluefin. 10,000 tons of Bluefin eating 20% of their body weight everyday. That’s 2,000 tons of bait fish every day. 8 months(240 days) they have been bouncing around SoCal eating 480,000 tons of bait. Which could have fed the world. Instead it all fell to the bottom of the ocean as bho.
I’ve eaten raw sushi hundreds of times, and have never been sick from it.
The Japanese are superstitious. The first fish caught on new years day has a value at auction. It’s believed eating this first fish is good luck. All the rest of the Tuna in Japan sell for regular prices.
Wicked Tuna Prices are only on T.V.
Hmm... must not had been cooked right...
Actually it is “Time + Temperature” You can actually eat chicken at 136f IF it is cooked “At that Temperature” for around 20 minutes (IE the internal temp needs to remain at 136 once it reaches that temp for 20 minutes)
I’ve been cooking Sous Vide lately- I cook the chicken to about 148f for well over the required time (Sous Vide keeps food at the temperature you set ie 148- the food is in a bag in a bath of water- the food reaches the temperature of the water in about 40 minutes or so- and all of the food is at that temp ie no cold or hot spots)
Once chicken gets past 150f in Sous vide- it looses twice as much moisture as 148 or so- and begins to toughen up some-
Bottom line is the Chicken from sous vide is super tender- perfectly ‘pasturized’ to kill the salmonella- the meat coems out slightly pinkish- super moist- Then we sear the outside at high temp to crisp the skin-
The FDA has a chart for ‘time + Tempurature’
The 165f temp traditionally given for poultry is the temp you need ot bring it to for instant 1 second kill- as soon as it reaches 165 it’s ‘safe’- however, if you cook at lower temps, you need to add more time to ensure safety=-
I know, it goes against everything we ever learned- but it’s true- pork now has been lowered to 145f by the FDA (Because trichanosis is very very rare these days thanks to changes in how pork is raised- wild pork however still is a great risk if not cooked to 165f) (farm raised pork used to be 165f too)
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