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Home Cooking

Confit of Opah Belly?

4Snisl | Dec 15, 201508:36 AM    

I am currently poaching opah belly at a low temperature in the oven- seasoned it with salt, thyme and lemon zest overnight, covered it with olive oil and have had it in a preheated 250'F oven for about 45 minutes.

There is some connective tissue, and I'm not sure what to do about cooking doneness. I've taken it out of the oven because it is just barely firm and translucent. This is where I'd normally remove tuna steaks or tuna loin. But I'm not sure if I should:
1. return it to the oven and let it cook more to break down the connective tissue
2. leave it as is, and slice it "against the grain"
3. parcel out pieces to the neighborhood cats for the holidays....I chose the wrong cooking method for human consumption. :)
4. take another suggestion I haven't thought of?

Advice would be greatly appreciated- thank you!

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