Buy Yellow Fin Tuna Steaks (4 x 150g), skinless and freshly frozen that make it perfect for pan-frying or grilling.
Product is deboned by hand. Please exercise caution when feeding young children and the elderly as there might be the presence of pin bones which are hard to pick out by hand.
At Biltong Chief, we love to braai and barbecue whenever we get the chance.
Below is a guide to grilling on the fire however you can steam, boil, broil or bake your seafood however you please.
As a general rule for cooking seafood the moment the flesh changes from translucent to opaque (eg. white, or the natural colour of the fish) you want to remove from the heat. The exceptions are tuna – best served rare; salmon and scallops – best served medium rare.
Seafood that has skin removed will cook fast so be careful to overcook the meat.
With this in mind, until you start to see the natural colour of the fish change, curl up and around the sides and top of your fillet or tail. Then all you need is a short turn to finish with colour. This way you’ll be left with perfect results each and every time. Use a knife or thermometer to check between a flake to see the meat is cooked to your satisfaction.
How you season (salt / pepper / fresh or dried herbs) and marinade (most commonly with lemon and butter) is really a matter of your personal preference or the style of cuisine you are creating. Seasoning, like steak, is always best done before cooking. Marinating is best before or during the cooking process. A fresh squeeze of lemon or lime juice just as the meat comes off the fire will help throw the fish back in the ocean (so to speak) for an extra burst of freshness.
When it comes to resting meat or seafood, we are big believers that thawing meat and allowing your meat to reach room temperature is a critical step pre-cooking to allow the meat to relax and soften. Resting meat after cooking is important for roasting joints and primals, but for single serving portions they are absolutely best eaten straight off the fire (or shortly after).