State/National/WorldFish Rap

Part 2: From Fin to Feast: Making the Most of Your Bluefin Catch

Having landed your magnificent bluefin tuna, the next challenge is to transform it into a culinary masterpiece. But beyond the prized fillets, the bluefin offers a treasure trove of flavorful cuts, each perfect for a unique dish. Here’s how to utilize every part of your catch for maximum culinary effect.


The King Cut: Toro – A Celebration of Fat

The most coveted part of the bluefin is undoubtedly the toro, the fatty belly section. Renowned for its melt-in-your-mouth texture and rich, buttery flavor, toro is a delicacy revered by sushi aficionados. To prepare it, start by separating the belly section from the main body. With a sharp knife, carefully remove the skin, then cut the toro into thin slices against the grain.


Seared Toro with Misoyaki Glaze

This recipe allows the sumptuous qualities of toro to shine.



  • 4 oz. Bluefin Toro (sliced)
  • 1 tbsp. Sake
  • 1 tbsp. Mirin
  • 1 tbsp. Miso Paste
  • 1 tbsp. Honey
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Neutral Oil



  1. Combine sake, mirin, miso paste, honey and soy sauce in a small saucepan and simmer for 5 minutes to create a thick glaze.
  2. Heat oil in a cast iron pan over medium-high heat. Season the toro slices lightly with salt and pepper.
  3. Sear the toro for 30 seconds per side, leaving the center slightly rare.
  4. Glaze the seared side with the miso mixture and cook for another 10 seconds.
  5. Serve immediately over sushi rice with a drizzle of remaining glaze and garnish with scallions and sesame seeds.


Crudo: The Essence of Freshness

Crudo, meaning “raw” in Italian, celebrates the inherent flavors of fresh seafood. Thinly sliced raw fish is dressed with a simple citrus-based marinade, highlighting its natural sweetness and delicate texture.


Bluefin Crudo with Blood Orange and Fennel

This light and refreshing crudo is perfect for a summer starter.



  • 4 oz. Bluefin Sashimi (thinly sliced)
  • 1 Blood Orange (segmented)
  • 1 Fennel Bulb (thinly sliced)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Lemon Juice
  • 1/2 tsp. Orange Zest
  • Salt & Pepper to taste



  1. Arrange the bluefin sashimi on a plate.
  2. Top with blood orange segments and fennel slices.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt, pepper and orange zest.
  5. Serve immediately with crusty bread.


Poke: A Hawaiian Feast

Poke (pronounced poh-kay) is a Hawaiian dish featuring cubed raw fish marinated in a savory sauce. Traditionally served over rice, it’s a vibrant and flavorful way to enjoy your catch.

Image courtesy of Craft House; Chef Blake Mellgren

Spicy Ahi Poke

This recipe uses ahi tuna, a close cousin of the bluefin, but can be easily adapted for your fresh bluefin catch.



  • 8 oz. Bluefin Sashimi (cubed)
  • 1/4 cup Soy Sauce
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Sriracha (adjust for desired spice level)
  • 1 tbsp. Mayonnaise
  • 1 tbsp. Rice Vinegar
  • 1 tsp. Ginger (minced)
  • 1/2 cup Green Onions (thinly sliced)
  • 1 Avocado (diced)
  • 2 cups Cooked Sushi Rice



  1. Combine soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar and ginger in a bowl.
  2. Marinate the cubed bluefin in the sauce for 15 minutes.
  3. Add green onions and avocado to the marinated tuna.
  4. Serve over sushi rice and garnish with additional sesame seeds and seaweed salad (optional).


By utilizing every part of your bluefin catch, you can create a culinary masterpiece, showcasing the unique flavors of this magnificent fish. So, get creative, explore different recipes, and transform your bluefin into a feast fit for a king (or queen) of the catch!

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