Roasting a tuna head

Food - recipes, reviews, and discussion
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Roasting a tuna head

Post #1  Postby Brad Kane » September 26th 2010, 11:27am

So, I went fishing out in Montauk yesterday and managed to pull the line out of every striped bass I hooked. However, I was lucky enough to be around the boats when a charter came in from a tuna trip and was given the head of a 8o+ pound yellowfin tuna. I had seen an episode of Bizarre Foods where a bluefin head was roasted in Japan, so I want to try and recreate the dish. In that episode, the head was simply roasted for four hours. Now, my question is, anyone know about what temperature I should roast at? The episode doesn't say and I've had people tell me 200-225, 300 and 350. I'm thinking more like 200-225 given the long cooking time, but has anyone here done this before?

Here's the head:

Image

Here are the two videos of the Bizarre Food episode. The first one really begins about 2:30 into it and the second video is from the start.



Last edited by Brad Kane on September 26th 2010, 2:52pm, edited 1 time in total.
itb.

Advertisement

User avatar
Benjamin Sullivan
 
Posts: 2090
Joined: July 11th 2010, 8:22pm
Location: Somewhere Over the Rainbow

Re: Roasting a tuna head

Post #2  Postby Benjamin Sullivan » September 26th 2010, 11:51am

"charlie fu i see you are p
Larry Kaplan
 
Posts: 436
Joined: May 28th 2009, 6:17pm
Location: Palatine, Illinois

Re: Roasting a tuna head

Post #3  Postby Larry Kaplan » September 26th 2010, 2:04pm

Ask and you shall receive I just got off the phone with Andrew and here is the skinny. The head was roasted for 4 hours at 350 degrees this however was about a 40lb head to start your head is now where near that weight so please plan accordingly. He also mentioned a fast roast salt pepper and sake then roasted at 450-500 best method for the collar. Hope that help he also said by far the best FISH he had ever had.
The Wine Cellar
Larry Kaplan
 
Posts: 436
Joined: May 28th 2009, 6:17pm
Location: Palatine, Illinois

Re: Roasting a tuna head

Post #4  Postby Larry Kaplan » September 26th 2010, 2:08pm

Here is one other recipe I have for this:

1. Make tuna sauce by mixing 6 cups soy sauce, 3 cups water, 2 cups mirin, 2 cups brown sugar, and 4 minced garlic cloves, in a large saucepan. Simmer until reduced by 1/3.
2. Add 1/2 tuna sauce and 1/2 water to a pot, and bring to a boil; insert the tuna head and steam for 1/2 an hour.
3. Remove tuna head and place in oven, set to 350-degrees. Baste with tuna sauce, and bake 1/2 an hour or until browned.
The Wine Cellar
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Re: Roasting a tuna head

Post #5  Postby Brad Kane » September 26th 2010, 2:24pm

Larry Kaplan wrote:Ask and you shall receive I just got off the phone with Andrew and here is the skinny. The head was roasted for 4 hours at 350 degrees this however was about a 40lb head to start your head is now where near that weight so please plan accordingly.


Thanks so much, Larry! Really, really helpful and right from the man himself!

Yeah, he really does seem to enjoy it in that episode, so when someone offered me a free head from a tuna that was just caught that day, I jumped at it. Had it going for the last 20 minutes at 225, so I just bumped it up to 350 and will start checking on it after about an hour an a half and will keep a close eye on it from then on. Will report back.
itb.
ybarselah
 
Posts: 2125
Joined: July 15th 2009, 2:29pm

Re: Roasting a tuna head

Post #6  Postby ybarselah » September 26th 2010, 2:31pm

Brad Kane wrote:
Larry Kaplan wrote:Ask and you shall receive I just got off the phone with Andrew and here is the skinny. The head was roasted for 4 hours at 350 degrees this however was about a 40lb head to start your head is now where near that weight so please plan accordingly.


Thanks so much, Larry! Really, really helpful and right from the man himself!

Yeah, he really does seem to enjoy it in that episode, so when someone offered me a free head from a tuna that was just caught that day, I jumped at it. Had it going for the last 20 minutes at 225, so I just bumped it up to 350 and will start checking on it after about an hour an a half and will keep a close eye on it from then on. Will report back.


this sounds sooooo friggin good.

please post pics when it's done.
Yaacov
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Re: Roasting a tuna head

Post #7  Postby Brad Kane » September 26th 2010, 7:13pm

ybarselah wrote:
Brad Kane wrote:
Larry Kaplan wrote:Ask and you shall receive I just got off the phone with Andrew and here is the skinny. The head was roasted for 4 hours at 350 degrees this however was about a 40lb head to start your head is now where near that weight so please plan accordingly.


Thanks so much, Larry! Really, really helpful and right from the man himself!

Yeah, he really does seem to enjoy it in that episode, so when someone offered me a free head from a tuna that was just caught that day, I jumped at it. Had it going for the last 20 minutes at 225, so I just bumped it up to 350 and will start checking on it after about an hour an a half and will keep a close eye on it from then on. Will report back.


this sounds sooooo friggin good.

please post pics when it's done.


So, it turned out well. I cooked it at 350 for about two hours after Larry chimed in and the meat was nicely moist. Plenty of different flavors and textures to the meat in the head, much of it tasting like tuna collar, which was still attached. Wasn't much a fan of the darker meat which has more blood content, but Zimmern was right, the stuff behind the eye is pretty damn good. You have to like the flavor and texture of bone marrow, though.

As you'll see from the pictures, plenty of meat in the head. Should I be able to get another head sometime, I think I'll marinate it, or baste it with a sweet soy/mirin mixture as I think the flavors will lend itself well to the tuna. All I did this time was add a little salt and pepper. All the liquid you'll see in the pan came from the fish.

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image
itb.
ybarselah
 
Posts: 2125
Joined: July 15th 2009, 2:29pm

Re: Roasting a tuna head

Post #8  Postby ybarselah » September 26th 2010, 7:28pm

that is some serious shit. look awesome.

thank you.
Yaacov
WvanGorp
 
Posts: 1331
Joined: April 19th 2009, 9:37am

Re: Roasting a tuna head

Post #9  Postby WvanGorp » September 26th 2010, 8:17pm

Yeh; whatever. Just don't be bringing one of those nasty things to my apartment in mid-October when you visit.

Oy.

(just kidding; well, kinda...)
Wilfred van Gorp
User avatar
John Gardner
SubscriberSubscriber
 
Posts: 425
Joined: April 28th 2009, 9:17am
Location: Van Buren, Arkansas

Re: Roasting a tuna head

Post #10  Postby John Gardner » September 26th 2010, 9:02pm

That looks good!! I wish I was not land locked sometimes.
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Re: Roasting a tuna head

Post #11  Postby Brad Kane » September 27th 2010, 6:24am

WvanGorp wrote:Yeh; whatever. Just don't be bringing one of those nasty things to my apartment in mid-October when you visit.


Well, you know, Chicago is famous for its beef, so I'm thinking barbacoa, baby!
itb.
User avatar
Frank Deis
SubscriberSubscriber
 
Posts: 4647
Joined: June 3rd 2009, 7:29pm
Location: NJ

Re: Roasting a tuna head

Post #12  Postby Frank Deis » September 27th 2010, 7:58am

Tony Bourdain always says that the head/face is the best part -- I think he was mostly talking about mammals but in Asian cooking fish heads are prized.

It is hard to get a sense of scale, about how much meat did you end up with? A couple of pounds? Was it particularly succulent or delicious?
ITB = "I Teach Biochemistry"
User avatar
Bob Wood
SubscriberSubscriber
 
Posts: 19904
Joined: January 27th 2009, 10:30am
Location: Duck and Beaver Land

Re: Roasting a tuna head

Post #13  Postby Bob Wood » September 27th 2010, 8:29am

It's amazing to me that a thread about an item almost no one will ever have the opportunity to acquire would get this much traffic.
"Do you want to sell sugar water for the rest of your life, or do you want to come with me and change the world?" - Steve Jobs, 1983
User avatar
Frank Deis
SubscriberSubscriber
 
Posts: 4647
Joined: June 3rd 2009, 7:29pm
Location: NJ

Re: Roasting a tuna head

Post #14  Postby Frank Deis » September 27th 2010, 9:16am

You don't have a lot of Chinese supermarkets in Duck and Beaver Land?
ITB = "I Teach Biochemistry"
ybarselah
 
Posts: 2125
Joined: July 15th 2009, 2:29pm

Re: Roasting a tuna head

Post #15  Postby ybarselah » September 27th 2010, 9:21am

Bob Wood wrote:It's amazing to me that a thread about an item almost no one will ever have the opportunity to acquire would get this much traffic.


i'd imagine this would be very easy to acquire. it's just the head of a fish.

reach out to any seafood vendor and tell them you want it. might take a few days.
Yaacov
User avatar
Charlie Fu
SubscriberSubscriber
Domaine De La Husky
 
Posts: 15171
Joined: January 27th 2009, 2:26pm
Location: DTLA/Pasadena

Re: Roasting a tuna head

Post #16  Postby Charlie Fu » September 27th 2010, 9:27am

for the chinese, the fish head is a specialty. Some restaurants in LA are prized for their ability to cook it. DELICIOUS! The best meat on the whole fish is the cheek!

User avatar
Bob Wood
SubscriberSubscriber
 
Posts: 19904
Joined: January 27th 2009, 10:30am
Location: Duck and Beaver Land

Re: Roasting a tuna head

Post #17  Postby Bob Wood » September 27th 2010, 11:25am

Frank Deis wrote:You don't have a lot of Chinese supermarkets in Duck and Beaver Land?


That's not the point. What does someone who lives in Topeka do?
"Do you want to sell sugar water for the rest of your life, or do you want to come with me and change the world?" - Steve Jobs, 1983
User avatar
Frank Deis
SubscriberSubscriber
 
Posts: 4647
Joined: June 3rd 2009, 7:29pm
Location: NJ

Re: Roasting a tuna head

Post #18  Postby Frank Deis » September 27th 2010, 2:40pm

Bob Wood wrote:
Frank Deis wrote:You don't have a lot of Chinese supermarkets in Duck and Beaver Land?


That's not the point. What does someone who lives in Topeka do?


I've often wondered about that.

What I would do is move.
ITB = "I Teach Biochemistry"
User avatar
Michel Abood
SubscriberSubscriber
Vino Hunter
 
Posts: 3927
Joined: February 3rd 2009, 9:30am
Location: New York/Paris

Re: Roasting a tuna head

Post #19  Postby Michel Abood » September 27th 2010, 2:44pm

Charlie Fu wrote:for the chinese, the fish head is a specialty. Some restaurants in LA are prized for their ability to cook it. DELICIOUS! The best meat on the whole fish is the cheek!


Agreed, LOVE the cheek. That head looks amazing. I love good head. [snort.gif]
Guess what? I'm ITB-> Vinotas Selections
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Re: Roasting a tuna head

Post #20  Postby Brad Kane » September 27th 2010, 6:09pm

Frank Deis wrote:It is hard to get a sense of scale, about how much meat did you end up with? A couple of pounds? Was it particularly succulent or delicious?


I think I got about three or so pounds of meat, but my head also had the collars attached and some meat behind the head. That said, the meat on the face was pretty rich as there's a lot of fat in there. Imagine a lot of collar and cheek meat. The meat on the top of the head was especially nice.

Btw, one more pic since it scares me a little.

Image
itb.
User avatar
Eric Ifune
SubscriberSubscriber
 
Posts: 1946
Joined: June 19th 2009, 7:43pm

Re: Roasting a tuna head

Post #21  Postby Eric Ifune » September 27th 2010, 10:15pm

"Eat them up, YUMMMM"
benjamin laird marshall
SubscriberSubscriber
 
Posts: 835
Joined: April 27th 2010, 9:02am
Location: Almost Heaven West Virginia

Re: Roasting a tuna head

Post #22  Postby benjamin laird marshall » September 29th 2010, 7:54pm

Great job! Fishheads are great! If you love fish, you know. The cheek is the "oyster". Well done! Hope you ate the eyes and tongue.
" I don't see the face of kindness, I don't hear the mission bells, I don't smell the morning roses..." Beck
User avatar
Sean Moore
 
Posts: 956
Joined: June 17th 2009, 3:55pm
Location: Seattle

Re: Roasting a tuna head

Post #23  Postby Sean Moore » October 1st 2010, 4:17pm

Simply amazing pics.
DKent
 
Posts: 1
Joined: October 10th 2010, 10:40am

Re: Roasting a tuna head

Post #24  Postby DKent » October 10th 2010, 6:15pm

That looks surprisingly tasty. I agree, the cheek is the best part. When I used to go fishing in Florida on party boats, the crew would cut off the heads and throw them away. Grouper cheeks are delicious.

How does the eye, orbital fat, and ocular muscles taste? What other part of the head is good? I don't think I would like the strong tasting darker muscle.
User avatar
Brad Kane
SubscriberSubscriber
 
Posts: 2791
Joined: March 4th 2009, 7:24pm
Location: NYC

Re: Roasting a tuna head

Post #25  Postby Brad Kane » October 11th 2010, 7:20am

DKent wrote:How does the eye, orbital fat, and ocular muscles taste? What other part of the head is good? I don't think I would like the strong tasting darker muscle.


The eye and the orbital fat tastes a lot like bone marrow. Andrew Zimmern, in his video, talks about it tasting fishy, but I didn't get that.

Aside from the cheeks, I really liked the meat at the top of the head and, of course, the collar, but there wasn't anything I didn't like except for the darker meat that's rich in blood and had too strong of a taste for me.
itb.

Return to Epicurean Exploits