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Beche De Mer
(Sea Cucumber - Trepang)

Cooking Bigeye Tuna:

Tuna is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, and vitamin B6.

Bigeye Tuna is generally the variety of choice for fresh tuna connoisseurs. It is generally more expensive and it has a bit more fat, thus more flavour, than the other varieties. At maturity, the flesh is dark red, with an appearance very similar to raw beef. Most of the bigeye harvest is exported to Japan and sold at a premium price for sashimi.

One of the largest varieties of tuna caught for commercial use. Younger and smaller bigeye tuna have lightly colored and mildly flavoured meat, while older, larger specimens have a rich, red meat that is full flavoured.

Season
Available year round, but in limited supply as most is exported.

Size and Weight
Commonly grows to 100kg and 180cm, but can reach 210kg and 250cm.

Price
High priced (highest priced Tuna after Southern Bluefin).

To Buy
Usually sold as sashimi, but also as steaks or cutlets (depending on quality). Look for reddish to burgundy flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell. Always buy sashimi-grade fish if it is to be served raw or rare.

To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.

To Cook
Average yield is 70-75%. Has a medium flavour, medium oiliness (generally higher than Yellowfin Tuna) and moist, firm flesh, which quickly becomes dry if overcooked. The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity. Cut thick steaks into serving-size portions to allow even heat penetration.

Cooking Methods
Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Alternatives
Atlantic Salmon, Marlins, Mackerels, Swordfish, other Tunas, Yellowtail Kingfish.

Imports
Sashimi-quality Tunas are imported from New Zealand and other South Pacific countries.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 

Baked Salmon or Tuna Rolls	Spicy Tuna Roll	Tuna Melt Cheese	Tuna Salad

Tuna & Macaroni Salad - Macaroni pasta, canned tuna, mayonnaise, celery, capsicum, fresh dill and Dijon mustard.

See Also:
Information on Bigeye

Big Eye Tuna Facts

Angling | Fishing for Bigeye Tuna

Cooking Bigeye Tuna & Tuna Recipes

Commercial Fishing for Bigeye Tuna