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November 03, 2008

Comments

diego

I've never seen one of these in real life but I sure am glad that someone could grow an ecologically friendly bluefin. There just isn't anything that compares. I love how the skin takes on that metal patina look. cool recap

LA LOUTRE

Ypee, Amy is come back, i wait since a long time the new post. I am sure you like when every one wait for read you ;-)
It's a beautiful tuna, i never see one like that. You are very lucky to learn how to prepare that. I hope ypu remember how he did because the next time it you who will do that....

martha

I don't think your post was bloodthirsty at all. I was fascinated. And as I teach English to culinary students here in Estonia I am going to show your post and wonderful photos to my students. Thank you. Every day it becomes more and more important that we learn to respect and value the food we eat

Murasaki Shikibu

Wow - thank you for sharing this. And I didn't know they had tuna farms!

starman1695

Wow, that's a BIG fish.

Robert

Amy- I'm so glad to see you online, again! We've all missed you! And it seems that you're on the road back to passion for your Art, which is even better. Keep us posted. R

danny

where are you working now!

davide

i didnt know about tuna farms, will you marry me?

starman1695

Perhaps you can send the unused portions as a farewell, good riddance present to an ex-President.

mike

awesome!

Bert

Hey, Danny! Back of the line!

Ana

wow, wish i could have seen that. that's one biga** fish.

Mad William

OMG! I so want tuna for lunch now.

That was a great post.
Do you have any idea who in California gets these beautiful fish?
I would love to visit them.

Thanks.

adele

Wow. Great post. :)

Robyn Vickers

Brilliant. In a world where, if you pay any attention, we're told on the one hand to Eat More Fish and on the other hand how few fish there are left in our ocean it's great to see you tackle the blue fin tuna with such aplomb. It is good to know where your food comes from, to respect that it was a living thing that had to give up it's life so that you could eat. I respect your respect, you are my carnivorous hero, Ms Glaze!

Eleonora

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

Bob delGrosso

Great post Amy. And wow! what a beautiful fish. I totally get what you are saying about how butchering whole animals changes how you think about and handle meat.

I now spend 2/3 of my work week butchering the hogs and lambs and rose veal calves that we raise on the farm before turning them into charcuterie products and retail cuts. I've also slaughtered. I don't much care for it, but it deepened my respect for the animals we cook, more than I am able to express in a comment box.

Beautiful post, thank you.

Livingsword

I have been a long time lurker here and this is my first comment….this is by far my favorite post of yours! It is fabulous….

Mr_Conlin

So they brought in a butcher from Ireland? or he is local and just happens to be from Ireland? Just curious about where he works...

Ms. Glaze

Mon Ami -
Beautiful, just beautiful.
Joesy

Angela

Wow, that's a huge tuna. I remember my parents buying an albacore in Barbados once---present for the extended family---and I thought that was the biggest fish in the world. This one dwarfs it.

Beautiful fish.

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