Aside from eating tuna raw, it can also be prepared as various cooked dishes. However, because its meat doesn't have as much fat distribution as salmon, it's not suitable for being cooked all the way through.
If cooked fully, the originally fresh, tender, and juicy meat that melts in your mouth will become pork-like in texture, making it tough to chew and losing its intrinsic tuna flavor.
Therefore, most tuna dishes are primarily raw or semi-raw and are usually not cooked too thoroughly.
Only the fish head and bones can be prepared through normal cooking methods, like frying, grilling, or even stewing them in soups.
In just a few minutes, Nagishiro Sho had already imagined several delicious tuna dishes in his mind.
Fish bone miso soup, Saikyoyaki fish fin root, grilled fish belly sushi, raw tuna with avocado corn salad, hand-rolled wagyu with fish belly, salmon roe seafood bowl...
