How to prepare marlin ahumado where it’s both fried/crispy and moist?
by super-stew
Mexican Food
How to prepare marlin ahumado where it’s both fried/crispy and moist?
by super-stew
4 Comments
how and where did you buy it?
One way to do it would be with a reverse searing technique. Cooking it low and slow until it’s just about cooked so it’s still really moist, and then quick-frying it in a really high temp fat so like butter or ghee rather than oil.
I don’t think you need to cook it again. The crispiness comes from the smoking, and as for moisture, we use a lot of lime and probably a little olive oil. That’s smoked tuna, by the way, its flavor is somewhat different from smoked marlin but it should work pretty similarly.
You have tuna not marlin, its similar but i found marlin to be more moist in taste. As yours is already smoked it just pan fry it for a short time on very high heat!