🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

What is the very dark or black flesh at the edge of a fresh tuna loin? And is it good for anything?

Making tuna sashimi and while I always remove it and cook for the pets. I assume it's the nerve stem like the dark parts of swordfish, but i was wondering if I were to cook a tuna steak if it would be edible (or even flavorful

asked by Kevin Fitchard over 2 years ago
1 answer 1639 views
Bestface
added over 2 years ago

I believe you are talking about the blood line, which you should definitely remove as it doesn't taste very good.

Good luck!