Bluefin Tuna

Endowed with musculature adapted for marine hyper-velocity, bluefin tuna possesses hyper-oxygenated blood-red flesh (myoglobin). Totally devoid of collagen, it is a fish that becomes "sandy" and cottony if cooked through (beyond 45°C). Haute cuisine treats it almost exclusively raw (sashimi) or as tataki: an absolutely violent sear (smoking hot pan with sesame oil) for 10 seconds, followed by flash cooling in ice water to halt thermal progression instantly. The core must remain cold.