Yesterday, we caught a bluefin tuna for the very first time. By the time of landing we just knew it was a tuna, but not which species exactly. Bluefin tunas are also called giant tunas as they can get as large as 15 feet and as heavy as 650 kg. Out catch was a small one, but it has been fighting as if it was huge. Later we figured out, that we actually pulled out a small treasure out of the sea.

I reckon, that our little fellow was between two and three years old, 1 meter long and weighted approximately 10 kg. If my assessment is correct, it has been a tuna teenager not being reproductive, yet. That’s a real pity, as bluefin tunas are endangered due to overfishing. Bluefin tunas are also called red tunas for their amazing red meat, which also is staying red when fried. This type of tuna is not going to be canned, that’s their white fleshed relatives such as the bonito or the yellowfin tuna. Red tuna is a delicacy. If you are ordering tuna sushi or sashimi in a sushi restaurant, you’ll most likely get bluefin tuna on your plate. Unbelievably, 80% of all red tuna, which is most abundant in the Atlantic Ocean, is currently being exported to Japan precisely for this purpose. For years a total fishing ban is being discussed, but unfortunately it never was executed. Therefore, it’s not unlikely that bluefin tuna might just be available in high end restaurants in near future.

Also our catch has been eaten raw as sushi and it was absolutely delicious. Even Joshua, who usually is refusing all kind of sushi, first gave it a try with restrain, but then wasn’t stopping eating until nothing was left at all. Thanks to the treasures of the sea and to your recipes we are not starving. We already tested all of them with positive marks. The children even were battling for the last bit of Mekkis Kartoffelsterz.