When Volk gets his hands on a whole-caught tuna, you know it’s not just dinner, it’s a main event. No fillets wrapped in plastic here. We’re talking the full fish, fresh from the ocean, ready for a champion’s treatment.
The Catch:
Sourced straight from Aussie waters, this tuna is as fresh as it gets, no middlemen, no shortcuts. Volk’s philosophy is simple: respect the fish, use every part, and make sure nothing goes to waste.
The Game Plan:
First, the breakdown, precise knife work worthy of a black belt, turning that ocean giant into perfect steaks, sashimi-grade slices, and meaty chunks for slow cooking. From there, it’s all about variety:
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Seared Tuna Steaks with a pepper-crust and zesty lemon butter.
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Tuna Tartare punched up with chilli, lime, and crispy shallots.
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Tuna Ceviche the hidden gem that melts in your mouth.
The Secret Weapon:
Volk’s marinades are never subtle. Think soy, ginger, garlic, and just enough heat to keep you coming back for another bite. And because he’s Volk, you know there’s always a cheeky twist, maybe a sprinkle of smoked paprika, maybe a drizzle of sesame oil.
Why It’s a Knockout:
Cooking a whole-caught tuna isn’t just about eating, it’s about the experience. The sight of that giant fish on the table, the smell of searing steaks, the laughter of mates gathered around… It’s as close as you’ll get to a seafood championship belt.
From ocean to plate, Volk turns a whole-caught tuna into a multi-round flavour fight you’ll never forget.
