What is a blackened tuna?

blackened tuna is a type of whole fish steak, which is covered with spice of cajun and the gentleman mates in a hot pan. This type of spice can be purchased from a special food store or mixed together by a chef and is generally hot and spicy. The spice coating tends to respond with the heat of the pelvis in which this food is ready and creates a burnt and crunchy exterior. The interior of the fish, due to the short time frame in which this process is completed, remains wet and scaly.

The deadline is the name of the specific technique for the pans of fish, which was developed by the chef in Louisiana. Types of spices and spices used for food paint are generally categorized as cajun. Some special food stores for gourmets sell bottles of blackened spices, although many chefs prefer to mix their own unique version. This spice can be used for any type of meat that will be prepared in a hot pan or grilled. However, the bluishman is traditionally cooked in cast ironé frying pan.

fish, when they are tanned correctly, will seem black, causing their name. This is the result of the reaction between the spices and the spices and the heat of the pelvis. The exterior of the fish, when it is exposed to extreme heat cooking, literally burns and forms a crispy peel around a hot and scaly interior. Cast iron tends to be able to maintain heat at a higher temperature than other types of metals used in dishes. The surface of the pelvis should be hot enough to cause oil smoking when it goes wrong.

fish should be exposed to heat, no longer than two minutes on each side. If the pans were heated correctly, the fish will burn on the outside during this length. If you want to stimulate the process of drawing on the surface of the tuna, it wipes, it can cause seasoned meat in butter before putting it in the pan. A blackened tuna should be hard and crispy from the outside on the outside ofEstablishment when it was removed from the pelvis.

Any variety of tuna can be used, whether yellow, Pacific Bluefin or other type that better suits the chefs and the availability of local fish markets. The red tuna tastes best when it is made of fresh, whole steak fish that have not passed any freezing processes. Although frozen and thawed tuna can be used, the fish tend to lose a small amount of moisture and strength of the meat that is kept in a fresh steak. The fish should be flushed and patted before use in the recipe to remove any excess negative fish taste and prepare them for better binding with spices.