Type: Fat.

Varieties: Yellowfin and bluefin have red flesh, gray when cooked. Albacore (more often canned than used fresh) has pink flesh, off-white when cooked. Some other varieties are also available.

Characteristics: Meaty texture and appearance. Belly cuts much fattier than back ("loin"). Red-fleshed varieties often served raw as sashimi or sushi. When cooked,usually cut into steaks and grilled. Should not be cooked well done, or will be very dry.

Weight: Depends on variety. May be several hundred pounds (100 kg and up).

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Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

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