CJ brought us a bluefin tuna while spearfishing in San Diego, and in an effort to use every part of the fish, we decided to try tuna spinal jelly. Inspired by a video from @sooziethefoodie, I asked CJ to save the bluefin tuna spines for me.
I was a bit less fancy than Suzie and prepared the bluefin tuna bone marrow directly in the spine with salt and yuzu sauce, and it was amazing 🤤. The taste reminded me of a scallop crudo—fresh and citrusy 🍋.
Next time, I’ll try to cook them!
Bone marrow is not only delicious but also rich in collagen, which supports healthy joints, bones, and skin. It contains high amounts of glycine and conjugated linoleic acid, both of which have potent anti-inflammatory effects. Additionally, it’s rich in glucosamine, known to improve joint health.
Trying tuna spinal jelly was a delightful culinary adventure, and I can't wait to experiment with it further!
