Tuna industry hoping Australian market will dive into cured options

Cured tuna hearts and mojama — tuna dried like prosciutto — are hoped to be the secret ingredients to getting more Australians eating the fish, while ensuring less of it goes to waste.The bulk of Australia's southern bluefin tuna is currently sold almost exclusively to Japanese buyers

Currently, the bulk of Australia's about 6,000-tonne southern bluefin tuna quota is fattened on farms off Port Lincoln and exported as whole fish, almost exclusively to Japanese buyers. "It's the same as doctors use in IVF to freeze embryos … what we do with tuna is pump liquid nitrogen in, so that the fish has been frozen to the core in 45 minutes and the temperature of the cabinet is minus 90 but the fish is minus 60.""It's a special technique: you capture the freshness, the taste the texture, so when you thaw it so it's like you just harvest the fish out of the water.

A. . VB . .x..r.r.b:vvvv

(」ﾟﾛﾟ)｣ . Nk +ng .

Or...and hear me out here...if we are struggling to sell tuna we could always just let them keep living in the sea?

Many people these days seem concerned about the mercury issue.

Free enterprise prefers waste rather than see prices drop. There is high demand for fish products but they are very expensive for local consumption. Modern economic progress. Post war people survived on offal from need. Now we have to survive on offal from greed.

I'm open to receiving free, or low cost, samples. But am likely to try these products once they are available locally.

I would love to try cured Tuna.

You guys are letting tuna go to waste?!?

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