Bluefin and yellowfin tuna are commonly used for sashimi, but the flavor and texture can vary depending on which of the three ...

How to serve: Chef Thomas Bernard of Le Depot Brasserie in Park City, Utah, says he loves to use Ventresca, the Spanish ... "My favorite cut of tuna is the torso from Japanese bluefin tuna.

2 10-ounce pieces of bluefin tuna, cut into 1 1⁄2-by-1 1⁄2-by-4-inch rectangular blocks (the tuna should be as free of sinew as possible) Preheat oven to 300 degrees. Season garlic with salt ...

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The Atlantic bluefin tuna is one of the largest, fastest, and most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are built for speed and endurance.

Depending on the season, this might mean high-end sea urchin from Japan, fresh King Salmon from New Zealand or Spanish bluefin tuna. “The Spanish bluefin is more buttery and rich in flavor than ...