{"id":12681,"date":"2016-07-17T22:40:32","date_gmt":"2016-07-17T22:40:32","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=12681"},"modified":"2023-06-03T20:25:40","modified_gmt":"2023-06-04T03:25:40","slug":"tuna-tips","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tuna-tips\/","title":{"rendered":"Tips:  Tuna"},"content":{"rendered":"<ul>\n<li>A sashimi knife called a <em>yanagi-bocho<\/em> or <strong>yanagi knife<\/strong> is sharpened only on one side.&nbsp; This allows you to slice the sashimi with minimal bruising or mashing.<\/li>\n<li><strong>Tosha Soy<\/strong> is generall used for sashimi dipping.&nbsp; You can make an acceptable substitute using soy + sake + mirin + bonito flakes.&nbsp; Boil the mixture, then cool, then strain.<\/li>\n<li>Create a carrot wave, but slicing a carrot very thin, then wrapping it around a chop stick.&nbsp; Immerse it in ice water for 5 seconds, and the form will stay in place.<\/li>\n<li>NOTE:&nbsp; White tuna &#8211; Kanpachi or Amberjack &#8211; is a heartier fish and will hold up better for many recipes, but it does not offer the presentation that RED tuna offers.<\/li>\n<li>A typical recipe for Amberjack is to carve very thin slices on the bias, and then skewer them with a thin lemon medallion.<\/li>\n<li>When cutting tuna, let the knife do the work and be patient.&nbsp; DO NOT push the knife through the meat, but rather let the moving knife gently slice through the meat.<\/li>\n<li>Put your finger on top of your carving knife to stabilize it and keep it from moving from side to side.<\/li>\n<li>Start your slicing movement before you even touch the surface of the fish.<\/li>\n<li>&nbsp;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A sashimi knife called a yanagi-bocho or yanagi knife is sharpened only on one side.&nbsp; This allows you to slice the sashimi with minimal bruising or mashing. Tosha Soy is generall used for sashimi dipping.&nbsp; You can make an acceptable substitute using soy + sake + mirin + bonito flakes.&nbsp; Boil the mixture, then cool, &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tuna-tips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tips:  Tuna&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,189],"tags":[],"class_list":["post-12681","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=12681"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12681\/revisions"}],"predecessor-version":[{"id":22948,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12681\/revisions\/22948"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=12681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=12681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=12681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}