Every May is the bluefin tuna season in Donggang.
Today, I accompanied my friends from Shanghai to Donggang to eat the noble "bluefin tuna".
Bluefin Introduction
Northern bluefin tuna T. thynnus (bluefin tuna)
The output is 2% of the catch of tuna, and it is the largest among tuna fishes. It is distributed in the temperate seas of the northern hemisphere and is a highly migratory fish species.
Generally, bluefin tuna belly is the best delicacy in sashimi, the back tastes like high-grade beef, the chin is mostly eaten grilled, and the fish head is used for soup or steamed. Blood contains iron, fish meat is rich in EPA, DHA, nucleic acid and multivitamins, bluefin tuna is worth more than folk mullet roe.
The price of bluefin tuna
On January 5, 2019, a Pacific bluefin tuna from Oma Port in Aomori Prefecture was sold for 330 million yen at the New Year auction in Toyosu Market, Japan, setting a new record.
Japan's "NHK" reported that at 5:00 a.m. on the 5th (4:00 a.m. Taiwan time), the auction bell rang at the Toyosu Market, and many big fish were waiting to bid, and this bluefin from Oma Port, Aomori Prefecture became the "No. "Wang" was sold at a sky-high price of 336.6 million yen, breaking the old record of 155.4 million yen in 2013.
Edible parts of bluefin tuna
Depending on the part of the bluefin tuna, the price varies according to the taste.
The most delicious is (1) Golden Triangle ---- there are many oily flowers, which melt in the mouth.
(2) Upper abdomen OTORO----the front part of the fish belly, the front part of the fish body, the oil is up to 90%, and it is evenly distributed in a net shape, like a fish.
Pine beef, snowflakes fluttering, red with white, the meat is plump and rich, and it melts in the mouth, which is top-notch.
(3) CHU-TORO in the middle abdomen --- the middle abdomen section of the fish body, the oil is up to 80%, and it is evenly distributed like a net. The color is slightly deep in the front abdomen, with white in the middle. grade.
(5) Skin oil----this part is the meat under the naked skin, the oil quality distribution is slightly worse than that of the middle fat, and it is different
(6) Naked AKAMI---the part of the back of the fish body that does not contain fat, the meat is bright red and contains less fat, the meat is firm, soft with Q
Chewy.
Food photos ordered today
Sweet prawns, eaten raw and dipped in ground wasabi sauce, the sweetness is added with a little seafood. But it is a bit soft, it should be defrosted for too long.
Live sea urchin, fresh and no fishy smell
Wang Jiang Sashimi, located in the Overseas Chinese Market in Donggang Town. It was the first to bring Japanese sushi culture into the Taiwan Fish Market
Tuna sashimi set (per person), 600 yuan, there are bluefin tuna
Mid-belly bluefin tuna, soft and soft
Sailfish, with bite
The upper abdomen of bluefin tuna, the meat is plump and rich, it melts in the mouth, it looks like braised pork
Sweet Shrimp , 200 TWD/6 pieces
The 2019 bluefin tuna season is from 5/4--6/30
When you come to the Overseas Chinese Market in Donggang, don’t forget to eat
#黑鸡鱼## Donggang Town, Pingtung County, Taiwan ##生鱼卜##黑鸡鱼文化养旅游 Season#
(5) Skin oil----this part is the meat under the naked skin, the oil quality distribution is slightly worse than that of the middle fat, and it is different
(6) Naked AKAMI---the part of the back of the fish body that does not contain fat, the meat is bright red and contains less fat, the meat is firm, soft with Q
Chewy.
#黑鸡鱼## Donggang Town, Pingtung County, Taiwan ##生鱼卜##黑鸡鱼文化养旅游 Season#
