1/1/2024 0 Comments Ortiz tunaBelow are three quick and simple serving suggestions that can be prepared in just a few minutes each. The name translates to “Beauty of the North”, as only the finest examples are auctioned off for canning. With such high praise and an exultant name, you may be wondering just what to do with this exceptional fish. I don't need to have that with anything else, actually." When you hear about olive oil or butter poached fish, basically that's what we have in the jar here." Steve adds, "I could eat that plain. Featured on The Feed Podcast (2015 James Beard award-winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky, Rick says while sampling the tuna, "This stuff is super special. The result? What has been described as "one of the great gastronomic pleasures of everyday life."īonito tuna is renowned for its delicate texture and flavor. Brought back to shore, premium loins of the fish are packed in glass jars and preserved in just olive oil and salt. Upholding the country's tradition of conservas, preserving the best foods in jars and tins, Bonito tuna (Thunnus alalunga) is line-caught in the Bay of Biscay off the coast of northern Spain. Versatility is the name of the game here.If the tuna you are used to is confused for chicken by some, you have yet to experience the delicacy that is Spanish Bonito del Norte tuna. But you can just as easily break it up into a tuna salad or pasta sauce. That’s nice for when you want to keep the tuna intact, like in a niçoise salad. Bela and Tonnino both come packaged in jars, which I like because you can see what you’re getting, and what you’re getting is big, firm pieces of fish. While there is certainly good stuff that comes in a literal tin can, a lot of my favorite canned tuna brands sell their product in glass jars. Just make sure the ingredients list says “olive oil” and not “soybean” or any other variety. Oil-packing, on the other hand, seals in flavor and gives you some luxurious fat to work with. There’s some dissension in the test kitchen about this, but I say, “Go olive-oil-packed or just buy chicken.” If your tuna is in water, all the flavor of your tuna is in that water. Photo by Alex Lau Olive-oil packed or bust The easiest, quickest pasta of all time? Pasta with a simple no-cook tuna sauce. You’ll pay a bit more than baseline, but remember the low floor: You can go very, very wrong. We like Genova, Tonnino, both certified by the Marine Stewardship Council, and Bela and Ortiz, which are pole-and-line-caught off the European coast. But, rather than scouring labels every time, get to know the brands that do it right. When it comes to sustainability, you want to look for the words “pole-and-line-caught” + “FAD-free.” Pole-and-line fishing is supposed to prevent overfishing, and FADs are floating devices that help lure tuna to fishermen but brings in lots of other ocean species too, resulting in unnecessary bycatch. Here’s what to look for: Find a brand you trust There’s a lot you can learn about a can of tuna’s prospects just by standing in the grocery aisle. Fortunately, shopping for tuna is nothing like the NBA draft. Like signing Kristap Porziņģis, you could end up with glory and admiration or a total dumpster fire of a disaster. Canned tuna is one of those low-floor, high-ceiling foods. I like black licorice, I love steak fries, and I extra love canned tuna or, as a former co-worker once called it, “human cat food.” But I won’t eat just any chicken of the sea-only the best canned tuna for me. I have a reputation around here for unpopular opinions.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |