Irish blue fin tuna is becoming a more regular appearance in Irish sea, formerly too cold for them, now must be just right for them to come north.
Tuna belly served as sashimi, dip in soy sauce diluted with sake.
Some of the end bit roughly chopped up and mixed with seaweed flakes, pretty and good flavour combination.
The other end parts seared on the outside, moist juicy, equally delicious.
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