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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

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ImmaEatThat added about 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!

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