Food insider: 10 things to know about bluefin tuna
Updated: 2016-12-14 /By Jiang Wanjuan (chinadaily.com.cn)
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Slicing up a whole bluefin tuna requires sophisticated skill. [Photo by Zhang Xingjian/chinadaily.com.cn]
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6. Before ultracold freezing techniques and airline businesses were popularized, bluefin's red meaty flesh was considered inferior. The high fat content made it go bad quicker than other fish at room temperature.
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