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Big Eye Tuna

Whole or H&G

The meat is dark and oily with a ruby-red color, better looking than yellowfin. The flesh turns a whitish/ivory color when cooked. Bigeye has a rich, meaty taste and texture.

(per 3.5 oz. raw): Cal. 112, Fat cal. 14, Total fat 1.6 mg, Sat. fat 0, Cholesterol 66 mg, Sodium 31 mg, Potassium 0, Protein 22.8g, Iron 1.5 mg.

Cooking Methods:
Bigeye is wonderful blackened, grilled, sauteed, baked or stir-fried. The number one grade of bigeye is served raw as sushi. The fish is better tasting medium rare than well done. The bellies of bigeye are fatty, marbled-looking pieces of tuna that have an incredible taste. However, bellies are hard to come by.


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