Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 140

I could never understand why anyone would want to eat a lot of seared fresh tuna. Half the time it is dry and tasteless and, when buying it, it can be hard to tell how long it has been out of the water. What’s more, at the current rate of consumption, blue and yellow fin tuna will soon go the way of the dodo. Blue fin – the type favoured by the Japanese for top-quality sushi – is at an all-time low, while yellow fin is in serious decline. The only tuna not listed as endangered is skipjack. The standard of canned skipjack tuna varies from dubious and disgusting small flakes that look like factory-floor sweepings in unidentifiable oil, to tender fillets that, when packed in the tin, look like the cross section of an old tree trunk. This tuna is far superior and has a light texture, because it does not absorb too much oil. The unique double-cooking technique – before canning and then again when the sealed cans are heated to preserve the contents – seems to improve and tenderise the flesh. It can then simply be softly flaked into a salad or sandwich, or made into a delicately flavoured fish cake.