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Old 03-28-2018, 02:13 AM   #1
kingfisherflesh
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Dogtooth Recipes Anyone?

Since this is a relatively difficult piece of fish to come across there are almost no Google results when you search dogtooth tuna recipes.

Most of my dogtooth has been cooked traditionally here in the south pacific, or made into ceviche. Traditional is throwing whatever pieces of fish into a pot with water, coconut cream, and onions. I could take that or leave it. Ceviche wasn't the best I've had, but it worked out. Raw the fish is delicate and has decent flavor and texture without aging, but again, not the best raw fish I've eaten.

Let's give people a few reasons to shoot them on this thread!
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Old 03-29-2018, 04:33 AM   #2
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Re: Dogtooth Recipes Anyone?

Just a bunch of posers here, or people that don't actually eat their fish?
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Old 03-29-2018, 07:20 AM   #3
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Re: Dogtooth Recipes Anyone?

dt tuna is called "white tuna" and get tasted by sharks... without mayonnaise..
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Old 03-29-2018, 07:22 AM   #4
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Re: Dogtooth Recipes Anyone?

the right pic!
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Old 03-29-2018, 03:07 PM   #5
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Re: Dogtooth Recipes Anyone?

Quote:
Originally Posted by virgili View Post
dt tuna is called "white tuna" and get tasted by sharks... without mayonnaise..
Yes, iso maguro is still very rare to find in stores. Care to share a recipe?
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Old 04-23-2018, 09:19 AM   #6
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Re: Dogtooth Recipes Anyone?

Never had the chance to have dogtooth but how does it come out seared? For yellowfin and blackfin tuna I usually rub in sesame oil and a little salt then apply sesame seeds and sear on high heat in a cast iron skillet. If you have a spicy mayo like a chipotle mayo, rubbing a piece in that and searing can be very good as well. While I like raw tuna, I think a slight sear with a seasoning or sesame seeds can be even better. Worth a try on dogtooth, let us know how it comes out.
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Old 05-07-2018, 09:41 PM   #7
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Re: Dogtooth Recipes Anyone?

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Originally Posted by HurricaneBK View Post
Never had the chance to have dogtooth but how does it come out seared? For yellowfin and blackfin tuna I usually rub in sesame oil and a little salt then apply sesame seeds and sear on high heat in a cast iron skillet. If you have a spicy mayo like a chipotle mayo, rubbing a piece in that and searing can be very good as well. While I like raw tuna, I think a slight sear with a seasoning or sesame seeds can be even better. Worth a try on dogtooth, let us know how it comes out.
It is a white meat as is evidenced earlier. Never had blackfin. Dont know if the cooking comparison to yellow is valid due to the difference in the meat.

My experience.

The meat is VERY soft. Most sushi stuff needs to age. This was almost too soft for me.

Flavor is generally mild, slight mackerel thing going on in the background. I wouldnt write home about it raw, but lots of people rave. I've had it luke warm off a knife though, so some modest prep probably makes it a world better.

Ceviche. Decent - Id rather use yellowtail.

Had some cooked tongan style which is just boiling it in coconut milk with onions. Add a little salt. Fine. Again, had we been more creative I think its possible we might have unearthed something. I just figured Id give a forum a go.

Final report after eating two smaller dogtooth. Pretty good. Worth shooting. But definitely not the best fish that I have eaten.
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Old 06-13-2018, 09:41 PM   #8
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Re: Dogtooth Recipes Anyone?

Now I've eaten four dogtooth...

Two new styles...proper sashimi cooled with fixings and also a Tongan dish called ota ika "raw fish".

Sashimi -

Bleed and prep meat as you would any tuna.

Slice meat to your desired size and thickness for sashimi...

Now - the sauce.

This was a new one, shown this by a south african...

Soya + honey + ginger + cilantro WOW!

Also wasabi on the side for those who like it (me included - probably could have mixed it into the above as well)

That was great. Ate it with rice on the small squares of kirkland seaweed and it was bomb. So far the best way that I have eaten it. Blew everything else out of the water. That being said - the other ways weren't great. In fact, Id hesitate to recommend ceviche at this point. The flavor in this fashion was incredibly mild. Almost nothing. But that sauce tastes great. So no worries.

Ota Ika

This is a very traditional tongan food - and can be as simple as coconut milk and raw fish. That's not so good. In fact, id go as far as to say it was bad. But this was great.

Prep fish as you would for ceviche.

Coat and toss fish in citrus (we used tongan lemons, which look like limes, but arent)
We tossed this several times...but maintained a "raw" interior. The meat was not allowed to fully tense up. I think this was a good thing, but cook to your liking...the ceviche was over night and was soaked in lemon juice and that turned the flavor of the fish unpleasant in my mind...almost a canned tuna flavor. The method we used here did increase flavor, but didnt take it to a point of being unreasonable.

Our fish marinated in this fashion for about two hours I would say.

Then, it was mixed with coconut milk, and the following vegetables, cut to your liking

Peppers of any kind/color. We are trying to add flavor and crunch. You choose. I think they mostly look the same, but I like a little spiciness as well.

Onions. I prefer red.

Cucumber - this was a first in ota ika as far as I have seen and it was great.

Cilantro - also a first but I love the stuff.

I recommend that you add salt to taste.

This was great served with a few grilled cheese sandwiches to soak up all the amazing left over salty coconutty juices. Sounds weird, isnt.

Both of the above were paired with light beers.

Excellent. Hopefully a few more recipes after this weekend...Anyone else?
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Old 06-14-2018, 05:18 PM   #9
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Re: Dogtooth Recipes Anyone?

Just an advice; when you prepare ceviche, don't let the fish in lime for too long. 10 minutes is more than enough. Slice it very thin, put some lime juice (not too much), cilantro, finely sliced onions and some salt. Chily (Jalapeņo, serrano or habanero) goes good with it if you like it, also ginger. I like to pair it with fried green plantains (tostones).
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Old 06-16-2018, 04:18 AM   #10
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Re: Dogtooth Recipes Anyone?

Quote:
prepare ceviche,
a "Tico" style preparation
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Old Today, 02:16 PM   #11
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Re: Dogtooth Recipes Anyone?

Quote:
Originally Posted by Marco View Post
Just an advice; when you prepare ceviche, don't let the fish in lime for too long. 10 minutes is more than enough. Slice it very thin, put some lime juice (not too much), cilantro, finely sliced onions and some salt. Chily (Jalapeņo, serrano or habanero) goes good with it if you like it, also ginger. I like to pair it with fried green plantains (tostones).
Never slced thin. Cubes take time. Usually my ceviche receives amazing reviews. I will try this style. Everything else I follow pretty closely. Never tried ginger - but definitely have had it with tostones! Great!

The very light marinade time in the lime will be better with the dogtooth I think.
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