Found Treasure: Bigeye Tuna Eyeballs
Contributor, edible Monterey Bay
Lesson #1: Eyeballs can be delicious.
I have a new seafood hero, and I’m not alone in that allegiance.
With little more than his fellow cook, a chef knife and a shallow wood grill, celebrated chef and self-described “boundary-breaker” Davin Waite cleaned a huge bigeye tuna tip to tip with ninja speed, culinary institute-level lessons and cooking-show charisma.
That said, what the co-owner/operator of landmark Oceanside spots Wrench & Rodent Seabasstropub and Shootz Fish & Beer did best was 1) show how to use the entirety of a beautiful locally landed fish—including its eyes, heart, bone marrow, liver and even fins, bones and scales—to reduce waste and increase return; and 2) treat us to a Poseidon-grade seafood feast of snappy fresh sashimi, tender tartare, grilled cheeks, roasted collars, ribs, pastas, tostadas and more.
“It’s not a cheap restaurant owner thing, it’s a respect for the ingredient,” he said. “Let’s learn more and apply it…all this food and all these parts of the fish [are] more crayons for the box—and there are no bad cuts of meat if you’re using right.”
More on Waite and his partner/fellow eco-warrior wife at allthingswaite.com.
Read the full article at www.ediblemontereybay.com/blog
Davin Waite has earned all sorts of honors for his work treadiing lighter and smarter on the planet. In addition to his sustainable seafood spots, he and his wife run plant-based taco joint The Plot.
(Photo: Mark C. Anderson)
Davin Waite has earned all sorts of honors for his work treadiing lighter and smarter on the planet. In addition to his sustainable seafood spots, he and his wife run plant-based taco joint The Plot. (Photo: Mark“Not every weird fish part has to be eaten in the form that makes it weird,” chef Davin Waite said while breaking down this bigeye. “You can cook it down in a sauce and make things taste better.”
(Photo: Mark C. Anderson)
