On Wed, 13 Apr 2011 12:30:12 -0700, "Bob Terwilliger"
> wrote:

>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

You're very welcome Bob. Keep in mind that when I say "low-heat" I
mean that you'll have to calculate how low it will be necessary on
your own grill to allow it to be done in that amount of time.

I used very few briquettes and had them about 6 to 8 inches from the
meat in an outside BBQ grill. The slow cooking is very important. I
cooked some faster the first time and it was like shoe leather.