# @adamwitt on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DeWz5HKRqWj
- **Gondola URL:** https://gondola.cc/posts/71590795-adamwitt-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/2d578db758.jpg
- **Posted:** 2026-10-11T14:03:38.000+00:00
- **Account Owner:** Adam Witt (@adamwitt) — https://gondola.cc/adamwitt

## Caption

Oil-Cured Japanese Hamachi 🐠🎌

“Oil-curing” tuna is something the Basque people of northern Spain have been on since before tinned fish had a PR team. The tuna comes out in gorgeous, well-seasoned chunks and the oil adds richness, olive flavor and a nice silky mouthfeel (sounds strange, but it’s nice). It’s dank on its own, but I was craving some tuna salad so we ball. Give it a go yourself.

1 pound Tuna, 2x3 inch pieces
2 tsp Kosher Salt
Olive Oil, to cover

1. Blanch the tuna in salted water until cooked through.
2. Gently pack into sterilized glass jars. Seal with a tight canning lid.
3. Lower into simmering water for 25-30 minutes. Cut the heat and allow the jar to cool in the water.
4. Remove the jar, ensure it’s sealed, pat dry. Store in a cool, dark spot (like your pantry or a dark cupboard) for at least a few months before cracking it open.
5. It’ll stay preserved if unopened for a year. Once open, refrigerate and munch within a week or so. Use your nose.

#Cooking #preservation #tuna #yellowtail

## Stats

- **Views:** 56,778
- **Likes:** 1,199
- **Shares:** 0
- **Comments:** 28

## Tags

yellowtail, tuna, cooking, preservation

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