Bait to Plate

Kev Collins

Well known Restauranter and co-owner of Fish D'vine & The Rum Bar in Airlie Beach. When Kev's not working he's out fishing in the amazing food bowl of the Whitsundays and Great Barrier Reef Marine Park or in his tinnie in the estuaries crabbing! His blog imparts wisdom, tales and info on all things fishing and food.

The doggy in the window!

As promised I have taken a few pictures of filleting, preparing and cooking the Dog Tooth Tuna as well as using the yellowfin as high end sashimi. Plus a little image of “to the victor goes the spoils”. One certainty when I am filleting tuna is the other chefs hovering and shaving any left-overs from the bone, straight into a soy/wasabi mix and an instant lunch. We tried both the Dog Tooth and Yellowfin side by side with the yellowfin having a slight edge but to sear and cook with it is the dog tooth by a country mile.

In order of appearance.

A Dog Tooth ready to fillet

Filleting a dog tooth and see the “white/paler flesh.

Side by side with a small Yellow Fin

The 2 fish filleted and side by side

The “Chefs lunch”

How much is that doggy in the window? (sorry oldies will know what I mean)

Dinner is served…seared and sliced rare with ratatouille

Yellowfin the best way.