Sentence examples for bluefin with from inspiring English sources

"Around the turn of the century, they used to troll for bluefin with catboats and land between 15,000 and 20,000 tons in a season.

The current price for a gutted bluefin, with head and tail on, runs about $9.50 a pound for small fish, $12.75 a pound for medium fish and even more for larger fish.

Four crudo plates are ready to be dispatched, but Pasternack first squirts a piece of bluefin with lemon juice, sprinkles it with pepper, sea salt, and olive oil, hands it to me, and declares, "This is the king of tuna, man.

The cold waters here once yielded such an abundance of bluefin, with such thick layers of tasty rich fat, that this tiny wind-swept seaport became Japan's answer to California's Napa Valley or the Brie cheese-producing region of France: a geographic location that is nearly synonymous with one of its nation's premier foods.

For this latter group, when asked for verbal clarification as to what species was being served, 20 were said to be bluefin (with no indication as to which species), 17 as bigeye tuna, 4 as yellowfin tuna, 1 as dorado (Coryphaena hippurus), 3 as "tuna" (ambiguous but correct by the U.S. Food and Drug Administration standards), 3 as "red tuna," 2 as "white tuna," and 1 as "mackerel tuna".

Australia is the only country catching southern bluefin with gears other than longlines or gillnets.

Think bluefin tuna with hints of citrus; morel mushroom with zucchini; winter squash soup with vanilla-scented dumplings.

Added to the already significant fishing pressure from the tuna canning industry, Japan's and now the West's sushi jones has come to stress populations of large tuna around the world, starting with the most environmentally sensitive Atlantic bluefin but with the risk of spreading to other species.

Cucumber-ginger sorbet, icy but piquant, cools down and heats up slices of seared bluefin tuna with a cool accompaniment of fennel-jicama salad with a spicy touch of cayenne oil.

The menu featured chicken breast with creamy whipped potatoes (dreamy), smoked polenta with ragù, and sausage and beans on one end of the spectrum, and on the other, poached duck egg with artichoke sauce and truffle (there are few better starters), bluefin toro with lemon and capers (fabulous), and a "cannelloni" of Dungeness crab in apple slices.

Sushi chefs roaming the Tokyo fish market can appraise a bluefin steak with a cursory glance.