The Tale of the Tuna Tail in my Kitchen

I have long been wanting to cook crispy tuna tail in my kitchen but it was not materialized for a long time. It's because I don't have the following:

a pan big enough to fry whole tuna tail;
the patience to wait for the frozen tuna tail thawed; and I have
fear that I might end up cooking tuna tail that is not fresh anymore and is laden with too much preservative.

Thanks to the fish section of the Robinsons supermarket. There I discovered that they are selling fresh tuna tail at Php70.00 a kilo. It is also interesting enough to note that scaling as well as chopping the tail to your desired cuts is being offered for free by the amiable staff in the fish section. I love mine sliced an inch thick for easy frying.

I just followed my dear lola's way of frying fish. Sprinkled a bit of salt over the fish and then I drizzled the seasoned fish with a little DM vinegar. The explanation I got from her was that the mixture of salt and vinegar makes the fish smell better and the fried fish' color would turn brown faster and I hereby affirm this myth from the kitchen of my younger years.

Now, I am bent on trying other recipes for tuna tail. Thanks to Robs fish section and to my lola, cooking tuna tail now is as easy as counting 123.