SEA FALCON DUAL FLASH CONFIT FRESH TUNA
Winter is tuna time on the south coast of New South Wales, Australia, and the 2021 season has been exceptional with plenty of big fish being landed especially by anglers casting stickbaits. Though we love to sashimi any tuna that we get, preserving the flesh for future meals is a great option. Traditionally many will preserve the flesh like “canned tuna”, but this is an extremely lengthy process and totally stinks the house out and destroys your pots.
The other option is to Confit the flesh. Confit comes from the French word confire which means “to preserve,” a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. … Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France.
This is a simple cooking process of slow cooking the tuna in garlic, rosemary, thyme and lemon infused olive oil then bottling the flesh in sterilized preserving jars, my personal choice is the brand, Kilner. Though their jars might be on the expensive side, I have used the same jars for several years, preserve after preserve and they continually deliver great results, so realistically they are an investment for your kitchen.
|Camera:||Nikon Z7 II|
|Lens:||NIKKOR Z MC 105MM F/2.8 VR S|
|Notes:||Trigger: Godox XPro N AND NIKON WR-10|
|Lighting||Godox AD600 Pro with P120H, Godox AD300 PRO with AD-R14 and a Godox Diffuser|