[Zeneta]

How can you not like fresh tuna?

What about a 3 inch thick tuna steak seared a quarter inch on each side and raw in the middle?

[Flick Lives]

I could go for some tuna sashimi. Nice hot wasabi. Dash of soy sauce. Mmm.

[doorgunner69]

We always refer to it as Ahi. It is plentiful and fresh here. We used to cook it all the time but got a bit burned out on it. Still eat tons of it raw in Poke and Sashimi.

Need to come up with new preparations. That and keep the protions reasonable. It seems to be very high in protein, a much smaller serving than most other fish will fill you up.

[Aliska]

not like fresh tuna? I don't know. Before fish got so expensive, I would buy a sampler of what looked good. I knew which was which after I had baked it basted with half butter and half margarine and whatever herbs looked good. I just didn't like the tuna.

I could try it again sometime, I suppose. I used to love swordfish but it doesn't taste as good as I remember (Atlantic). I first had it on Fisherman's Wharf. We could only get it frozen back then. Now it's fresh (and frozen which I only buy in a pinch). I like the steaks and the oily part by the skin. I used to charcoal broil fish for my mom when I was still home. I bought a small charcoal thing and I start charcoal with paper and twigs because I hate the smell of starter. it takes just a little longer.

The last batch of charcoal never heated up to cook a burger, felt porous. So I haven't tried any more for years.

I am crazy for good scallops, oysters and smoked sturgeon. I really developed a taste for fresh salmon and the Canadian pond raised um trout is red and tastes like salmon.

I'm starving for some good fish. I eat it cold until it is gone, takes 2 or 3 days.

Forgot catfish. Crazy about that. Too much work to bread and deep fry but that is best.

Talking about the escapees. I thought a good possibility was that Matt might kill the smaller guy to have a better chance. Now they got him. I was hoping they would kill them rather than capture.