Published: 02-Oct-2012 (11:46); Viewed: 3590; Difficulty: 3 out of 10
Bullet tuna (Auxis rochei) also known as Melva, or Bonitou Tombarello, is a cheap small Mediterranean tuna. Slightly sour flesh of this fish restricts the possible ways of cooking this tuna. One of the simplest and easiest way, is to make salted fish with some spices. This spicy salted bullet tuna is perfect with drop of lemon, which make nice addition to the natural sourness of this fish.
Bullet tuna, one fish, about 1 kg weight.
Allspice, 1 tsp
Cloves, 1 tsp
Peppercorn, 1 tsp
Bay leaves, 4-5 leaves
Remove tail and fish head with pectoral fin. Tail and gilled fish head can be used to make simple fish stock.
Cut the fish from the back, near the spine bone. It is ok of you cut through the ribs.
Cut the fish from the back from other side of spinal bone. After this cut, you can remove spinal bone with dorsal fins. Remove all stomach content and remove black film from the abdominal area. Remove all bones from the tuna flesh.
Cut through the meat, to remove pelvic and anal fins and also to separate the main meat from the stomach wall. Now, this fillet is ready for further cooking.
In appropriate container mix layers of bullet tuna fillet with salt and spices and leave in the fridge overnight.
Slice and serve with lemon.
tips and tricks
Use plastic, glass, or stainless-steel container for salting.
It is possible to coarsely crack or grind spices seeds before use, and in this case they will five much stronger aroma, but latter it will be difficult to remove them from the fish flesh.
Eliminate the contacts of the tuna fillet with water, because the tuna meat will turns soapy after interacting with water.
This salted tuna is perfect as a sandwich ingredient.