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Buy sustainable fish directly from a boat, cut by sushi chefs and delivered to your door. Leftover trim is donated to food banks.
Buy sustainable fish directly from a boat, cut by sushi chefs and delivered to your door. Leftover trim is donated to food banks.
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336 backers pledged $38,599 to help bring this project to life.

Long-form Update

Posted by Two Fish (Creator)

Ahoy, Friends!

Your tuna has set sail to much excitement. Check out last night’s dinner of sashimi over noodles by fellow backer, Iron Spike. (I’m guessing nobody picked on her in school with that name.)

Fish can be intimidating, but we're here to change that. 

 1. As soon as your package arrives, perform your quick happy dance. Immediately afterwards, place contents in freezer. Home freezer temperatures fluctuate, so best practice is to place lots of frozen gel packs (or water in :) amongst your food. The colder your freezer, the happier fish are. Enjoy within 2-5 months. 

2. Ready to eat? Place fish in fridge ~24 hours before eating. I put fish on the back of the bottom shelf. (This tends to be the coldest spot in your refrigerator.) 

3. A half hour before eating, raw or cooked, place on counter to bring closer to room temperature. This is a good move before cooking meats too. 

4. Enjoy using one of the recipes below or come up with your own there, Emeril!

Optional:  At any point after removing from freezer, cut bag and place fish on paper towel.  (Excess moisture and tuna did pick on each other in school.)  After patting dry, cover in saran wrap.
Optional: At any point after removing from freezer, cut bag and place fish on paper towel. (Excess moisture and tuna did pick on each other in school.) After patting dry, cover in saran wrap.

Curious what all you received? Check the tuna legend at the bottom.

QUICK & EASY:

My go-to tuna steak recipe: Marinate in soy sauce and wasabi for 20 minutes. Cover in cracked pepper or sesame seeds. Sear on hot cast iron pan. Flip when it’s cooked 2/5 up. Cut into the middle to control how rare you want it. (Keep in mind steaks continue cooking after removing from heat.)

My go-to sashimi recipe: Place on top of rice. Enjoy with soy sauce and wasabi. Boom!

Here are some resources from a few blogger friends to keep you busy this weekend:

Seared Ahi at keviniscooking.com

Legit Ahi Poke at norecipes.com

Hawaiian Tuna Burgers at aspicyperspective.com

VIDEOS:

Roll sushi in 3 minutes.

Roll sushi like a boss in twenty minutes. (Ignore what he says about fish; poor guy doesn’t know what he’s talking about.)

 If you ordered a quarter fish or more, you also received some of these products:

If you ordered crab and were really lucky... 

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