Melbourne

Nope. Sliced very thin it can be flash grilled. I do a dish where I freeze a chunk of tail or the back strap, then slice ultra thin on a mandolin against the grain. Dust slices with 5 spice and salt to taste, and, still frozen, put under a very hot grill lined with tinfoil for 1-2 minutes. Toss slices and grill again for 1-2 minutes and tip into a shallow bowl. Serve with crusty bread for the juices. Some bits will be crunchy, some bits will be very rare. The thinness of the slices means it's very tender. Sometimes I mix fresh snow peas with the slices - they're done in the same amount of time and provide some green crunch. Kanga done this way would actually be good on sushi I reckon.