sunshiner wrote: Longtail tuna is not particularly good to eat, except possibly as sushi, although there are probably some here who would disagree with this.
I've eaten it only three times. Once in a curry where it was tasty, once pan fried where it was not in the spotty class, but OK, and recently at SWR where Grant Ashwell cooked it for moments each side on a BBQ, with the minimal preparation of lemon juice marinating. It was still pink in the middle and was appreciated by all....the best I've ever tasted.
Grant's Guide to Fishes says this: "This is quite a worthwhile table fish; the skinned dark-meat fillets should be blanched by dipping in hot (but not boiling) water for only seconds, when they can be deepfried, grilled, or (best of all) barbequed."
Has anyone tried this method? It would be interesting to hear of other cooking methods too, and the verdict on taste.