Landon wrote:

>>> The show "Bizarre Foods" had an episode where the "Bloodline" of a
>>> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
>>> everywhere else I know of on earth, the bloodline is thrown
>>> away...always!
>>>
>>> Well, I asked a local fish shop to save some for me and I cooked it
>>> exactly as the guy on the show did.
>>
>> Would you please describe that cooking method?
>
> The show wasn't very detailed about it, so I watched the recording a
> dozen times or so, freezing the frames. It was cooked on a grill and
> had what looked like a thick, glaze covering it while it cooked.
>
> I know that lots of Japanese use marinating to infuse the meat with
> flavor and to limit off-tastes, so I gave mine a 24 hour marinade in a
> honey/citrus mix. Then I simply put it onto a low-heat grill and
> turned it only once at 30 minutes, cooking for an additional 15
> minutes on the second side.
>
> It was simply delicious. It even looked delicious. The glaze had
> lightly burnt spots that added to the end result.
>
> The standard fish meats are all good this way too.
>
> Oh man, now I'm hungry...hehe

Thanks very much! I've copied and saved that information.

Bob