Greenfish Blog

As the summer sun warms up, there's nothing quite like enjoying fresh seafood. But warm weather can make storing seafood a bit tricky. Don't worry – with a few simple tips, you can keep your catch fresh and delicious.   Get It Cold Fast As soon as you get your seafood, make sure to chill it quickly. If you’re fishing, bring a cooler with ice to store your catch right away. If you’re buying from a market, ask for ice to keep your seafood cold until you get home or, keep a cooler box in the boot of your car....

Have you ever heard of pumpkin-coloured swordfish? Yup, you got it right – these rare beauties are a treat to see and taste! So, why do some fish, like salmon and trout, have orange meat? It's all about the oil in their flesh that gives them those vibrant colours. But when it comes to swordfish, it gets even more fascinating. Some swordfish develop an orange tint in their flesh because they eat a lot of shrimp and other prey. These special swordfish are called pumpkin swordfish and are really sought after for their unique colour and flavour, which can fetch...

Tuna, the mighty fish of the ocean, encompasses a diverse array of species, each with its unique characteristics and culinary applications. From the petite Skipjack to the colossal Bluefin, let's dive into the world of tuna and discover what makes each type special. Skipjack Tuna The Skipjack, the smallest member of the tuna family, typically weighs between one and five kilograms. Found predominantly in the Pacific Ocean's tropical and subtropical waters, Skipjack tuna are highly sought after for their fast growth rate and sustainability. Harvested primarily using pole and line methods, Skipjack tuna is an environmentally conscious choice. It's commonly...

You're sitting at your favourite sushi spot, eagerly reading the menu, when you spot two tantalising options – yellowtail and yellowfin tuna. They may seem similar at first glance, but oh my, there's a whole world of difference waiting to be discovered! Let's start with the basics. Yellowtail, also known as the Japanese amberjack, is a sleek and elegant fish belonging to the genus Seriola. With its distinctive yellow stripe and pink to deep white flesh, it's a sight to behold both on the plate and in the water. On the other hand, we have the yellowfin tuna, a true...

In the culinary world, understanding the anatomy of an ingredient can elevate your cooking from good to exceptional. Just as in beef, where different cuts are suited for various dishes, the same principle applies to tuna. Whether you're grilling a tuna steak or crafting delicate sushi, selecting the right cut can make all the difference in taste and texture. Tuna, with its four loins comprising two top loins and two bottom loins, offers a spectrum of flavours and textures. The bottom loins boast the prized belly , while secondary cuts from the head and cheekbones add depth to culinary creations....