Eating RAW Bluefin & Step by Step CANNING Instructions for Fish

bluefin tuna

🥗Healthier: albacore tuna

💰Cheaper: skipjack tuna

Albacore is lower in mercury and more sustainable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a fresh acidity at a lower cost.

bay leaves

💰Cheaper: dried thyme

Thyme offers a similar aromatic quality.

Introduce the bluefin tuna caught fresh from the ocean, showing different cuts: belly portion and loin.

Slice a piece of each cut to taste raw, noting the differences in taste and fat content.

Sterilize jars, lids, and rings by boiling them in water for five minutes to prevent botulism.

Pack the sterilized jars with fresh sashimi-grade bluefin tuna, leaving a half inch to three-quarter inch of headspace.

Sprinkle 1 tablespoon of Montreal steak seasoning on top of the packed tuna in each jar.

Wipe the rims of the jars with a paper towel dipped in distilled white vinegar to remove any excess oil.

Place the sterilized lids on the jars using a magnet tool and hand-tighten them without cranking down too hard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens