Understanding Sinew in Wild-Caught Tuna: A Natural Part of the Best Catch
At Greenfish, we take pride in delivering high-quality, wild-caught, organic seafood to your table. Our commitment to low-impact fishing practices means you’re getting fish that’s as natural as possible, caught fresh from the ocean without any artificial intervention. One question we sometimes get from customers relates to the sinew they may notice in their tuna. Let’s into what sinew is and why it’s absolutely normal to find it in tuna—and most importantly, why it doesn’t affect the quality or flavour of your fish.
What is Sinew?
Sinew is a connective tissue that forms naturally in the muscles of all fish, particularly large, strong swimmers like tuna. This fibrous tissue holds the meat together, provides strength and flexibility, supporting the powerful movements tuna need to thrive in the wild. It’s an integral part of the fish’s muscle structure, helping it navigate the open ocean.
Why Does Sinew Vary?
Not all sinew looks the same. In some cuts of tuna, you might barely notice it, while in others, it can appear thicker or more pronounced. Factors like the fish's age, size, and specific cut contribute to these variations. Wild-caught tuna, in particular, will display these natural differences because each fish lives, grows, and swims freely in the ocean.
Why You See Sinew in Wild-Caught Tuna
Unlike farmed fish, where uniformity is controlled, wild tuna offer a unique appearance, taste and texture in every cut. At Greenfish, we believe in preserving this natural state, providing you with tuna as close to the ocean as possible. We handle each fish carefully, ensuring its freshness and maintaining its rich flavour. However, we don’t artificially remove sinew because doing so would require unnecessary processing that detracts from the fish’s organic integrity. By keeping it natural, we’re giving you pure, unaltered tuna.
How to Cut Tuna for the Best Eating Experience
For the best texture and dining experience, try cutting tuna in specific ways to optimise the tenderness of each bite. Here’s how:
- For Tuna Steaks: Slice across the grain of the loin to create steaks. Cutting across the grain breaks up the sinew, allowing each piece to fall apart tenderly in your mouth rather than holding together with the connective tissue.
- For Sashimi: Begin by cutting a Saku block (a rectangular block cut from the loin). Then, make thin slices across the grain for sashimi. By cutting this way, you get soft, melt-in-your-mouth pieces that highlight the natural flavour and texture of the tuna.
Watch here on how to best cut your tuna - https://www.instagram.com/reel/C66bf29KsC3/?igsh=MTM5d3l5ejhsenpvMQ%3D%3D
Taking the time to cut tuna this way can significantly enhance your eating experience, reducing the sinew’s impact on texture and allowing the natural qualities of the fish to shine.
Sinew Doesn’t Affect Quality or Taste
Many customers wonder if sinew affects the quality or flavour of the fish. The short answer is no. While sinew may add a firmer texture in certain parts, it’s neither harmful nor a sign of poor quality. Instead, it’s a testament to the wild nature of your tuna — a feature that guarantees its freshness, natural origins, and authenticity. When cooking, you can easily trim sinew from the cuts where it’s more noticeable, or slow-cook the meat, as the sinew softens with heat.
Embracing the Beauty of Wild-Caught Fish
At Greenfish, we’re committed to providing transparency and a closer connection to the source of your food. Seeing sinew in your tuna is a reminder that your fish is wild, organic, and untouched by unnecessary processing. We’re proud to bring you seafood that honours natural, low-impact fishing methods. So next time you see a bit of sinew in your tuna, know that it’s a mark that you’re enjoying the real thing.