We love spicy tuna sushi, tuna tartare and Jim “Big Tuna” Halpert on “The Office,” but we realized we don’t know much about the salt water fish. We attended a mini-boot camp tuna cooking lesson with Chef-Instructor Michael Katz at the Culinary Institute of America in San Antonio.

5. Pick up fish with a knife

Chef Michael says the best way to pick up a piece of fish is with one hand and a knife under it. “That way it doesn’t bend in the middle and crack,” he explained.

4. After the tuna has been caught, it takes at least three days to reach the restaurant

After the tuna is caught, it goes to market where it’s core sampled. The core sample is evaluated for color and fat and each gets an individual grade. Then the core gets an overall grade. After it’s graded, it’s shipped to the distributor and then the restaurant. “Figure at least three days,” Chef Michael tells us.

3. Tunas are huge!

The yellowfin tuna can reach weights of over 300 lbs. and the Atlantic and Pacific bluefin tunas can reach over 1,000 lbs.

2. A perfectly cooked piece of tuna takes 12 seconds

Chef Michael tells us searing tuna should only take 12 seconds per side. When you place the tuna in the hot pan, count to 12 and flip it to the next side for 12 seconds and so on. Quickly sear the ends and then you have a perfectly cooked piece of tuna!

1. Fresh tuna is red, not pink

Chef Michael explained that fresh tuna is red. “When you go to a sushi bar and you don’t see color like that, a deep rouge, gorgeous red color, then it’s been frozen.” He added, “The watermelonish-type tuna that you see at some sushi bars that looks really pretty, that’s all previously frozen tuna. That’s not bad, but your not getting what you paid for.”

Chef-Instructor Michael Katz Cuts Tuna

The CIA is not just for people looking to become professional chefs. They also offer gourmet cooking courses for people looking to become better in the kitchen.

Where?
The Culinary Institute of America, San Antonio
312 Pearl Parkway
Building 2 Suite 2102
San Antonio, TX 78215

Additional Information
http://www.ciachef.edu/texas/