Albies (Non Yak)

Friend of mine and I finally re connected and decided on a tuna run from Monterey.

Left the house a 4am.
OTW at 6am
30+ miles out 9am.

Weather forecast and real life were way off. It was blowing 10+ and there was some serious swell and wind chop. We considered bailing 3 or for times. But with 4 ppl on board someone always seemed to say. "let's keep going" at 59 degrees we dropped the lines. Trolled for a 1 hr plus. With no take downs. Uh oh!

We then switched from purple and black to zucchini and had a double right away. We boated one but the other came undone right after the take down. Then nothing for another 45 min. We'll at least we'll each get on loin. So we decided to head in and maybe pick up rockies. As we turned the skipper noticed the temp drop then rise. He guessed we were in a finger of warm water. And had crossed in and out on the return we must have crossed back in. So we set out 4 lines. Wham double, Wham single, Wham Triple.....Non stop action. The boat was cramped with 4 ppl, massive cooler, and fish all over the deck. We went from one fish to 7 in 45 min. We all looked at each other and said lets keep going for we can have an even number of fish each. Bendo, Bendo, BENDO (that last one was the 27lb pig!) Now were at 13....We all flopped on the deck catching our breath then someone said...."OK one more set and were heading back." I shit you not. 5 min and all four rods blow up! Boat in autopilot and we each grab a rod. We boat all 4 and call in. 17 for 4 ppl. Now the seas are real shitty and were almost 40 miles out. We start the 4 hr ride back 10 knots never felt so slow. Back on land at 6:30pm Drive home arrive at 8:30pm Loins in the fridge at 10pm...Was that a freaking 20hr day! Here are some pics.

Oh and can anyone recommend a pressure canner? I need one ASAP no time to order one online.

First one is my friend Marc. Not the tired look on my face in the last ones.

Wow...What a trip!  Love the "bloody" scene    Thanks for the report and pictures Eric.   Are you guy going back next week? 

Thanks for making my day with an awesome report and pictures Eric. Now you just got me all fired up for this weekend. What time is dinner? J\K
Obviously you called in sick today to recover from all the fun fishing.

Jedmo

Awesome.

Albacore Fever...there is no cure! Give your skipper a big pat on the back for recognizing the temp break. Smoke the bellies ....there is nothing like it!

wow, what a day, thanks for the great report and pics eric, cameron

Albacore Fever...there is no cure! Give your skipper a big pat on the back for recognizing the temp break. Smoke the bellies ....there is nothing like it!

Ditto on smoking the bellies.  I was thinking of doing a batch this weekend.  I brine it with 1/2 soy sauce and 1/2 mirin with added ginger.  Smoke it with cherry wood.  Un-fricken-believable.

-Allen

Wow...What a trip!  Love the "bloody" scene    Thanks for the report and pictures Eric.   Are you guy going back next week? 

I'd love to but that was a long day for two weeks in a row

Cant wait to try some in Big Sur!

Albacore Fever...there is no cure! Give your skipper a big pat on the back for recognizing the temp break. Smoke the bellies ....there is nothing like it!

No shit. We were done if he didn't say hold on...lets try it one more time. What wood do you use or does it not matter

Albacore Fever...there is no cure! Give your skipper a big pat on the back for recognizing the temp break. Smoke the bellies ....there is nothing like it!

Ditto on smoking the bellies.  I was thinking of doing a batch this weekend.  I brine it with 1/2 soy sauce and 1/2 mirin with added ginger.  Smoke it with cherry wood.  Un-fricken-believable.

-Allen

Cool...So help me out guys. I'll smoke some, can some, are their other ways to keep albie meat viable. This is my first albie harvest. And I don't want it to go to waste. Also for canning. Do you guys can in water or oil? I have seen both. If someone has a canning recipe that would be awesome.

Albacore Fever...there is no cure! Give your skipper a big pat on the back for recognizing the temp break. Smoke the bellies ....there is nothing like it!

No shit. We were done if he didn't say hold on...lets try it one more time. What wood do you use or does it not matter

I'm with PolePole, We smoke all our fish with cherry or apple. I find  mesquite or hickory takes over the flavor of the fish. We just can the tuna straight, no oil or water.

Tiny slabs of raw fish for breakfast is how I would have started my day, same for lunch and dinner.....mmmmmm!

I can with clean water (no chlorine to mess up the flavors).  I add a pinch of non-iodized sea salt.  Sometimes I'll put a clove of garlic or a jalapeño or a slice of onion in, but this is by no means required.

Canned tuna will last for years and is way better than anything you'll get in the stores.

-Allen

Thanks Allens,

I have a regular pressure cooker that gets to 12lbs of pressure. I assume that will work vs. trying to find a 'canning' pressure cooker

Thanks Allens,

I have a regular pressure cooker that gets to 12lbs of pressure. I assume that will work vs. trying to find a 'canning' pressure cooker

100 minutes at 10 lbs pressure.  The only difference between your regular pressure cooker and a canning one is the canning one is likely bigger (you can do more in the same time).

-Allen