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Bluefin tuna
Regarded as the highest grade tuna; used in top-class restaurants for sashimi and sushi.
Bok choi ...
Bluefin tuna:
Among the largest of tuna, the bluefin can weigh over 1,000 pounds. As bluefin age, their flesh turns from light to dark red and takes on a stronger flavor.
Bluefine Tuna: ...
Thon rouge (Fr.): bluefin tuna.
Thym (Fr.): thyme.
Tian (Fr.): an earthenware gratin dish; also vegetable gratins baked in such a dish; from Provence.
Tiède (Fr.): lukewarm.
Tila (Sp.): linden tea.
Tilapia: a.k.a.
Seafood used for sashimi commonly includes bluefin tuna, snapper, abalone, bass, fish roe, prawns, mackerel, bonito, shad, octopus, and squid.
It is widely agreed that albacore tuna caught by pole is the best option as these fish are landed individually. Bluefin tuna - the most prized and the most vulnerable - should be avoided.
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The blue-black berries of this plant are smooth-skinned, round, juicy, and sweet. Look for firm, uniformly sized blueberries that are indigo blue with a silvery frost. Bluefin Tuna ...
 See also: Tuna, Fish, Cooking, Water, Cream
  
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