One of my long-time taxidermy clients came by the shop earlier this week. He had been to Venice,LA with some friends earlier this year and needed some freezer space for a deer that his girlfriend took and I’m mounting. He walked in with a plastic grocery bag that appeared to be heavy and laid it on Name: IMG_1513992085.834139.jpg Views: 440 Size: 87.7 KBmy desk. Merry Christmas he said. I looked inside and it contained 3 large vacuum packed pieces of filleted Yellowfin Tuna.

Crappie, panfish, you name it I’ve had for supper all my life. Tuna of any kind is a new experience. He took the time to explain how to cut it up and prepare for the table.

I got one package thawed and realized that one piece of tuna would feed Vicki and I for more than one meal. The client had warned that once it was thawed it would have to be cooked. His preferred cooking method is slow frying until it was white all the way thru in an iron skillet in a small amount of olive oil and butter then blackened. Since I like any fish blackened, this method was fine with me.

I thought it turned out great and this piece was actually from leftovers of the original meal. It’s on an 8 inch plate.

Vicki is now chomping at the bit for me to go to the gulf and catch us a couple hundred pounds for our family. I may have to oblige her.


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