Albies (Non Yak)

I'm with Allen on this clean water and salt is hard to beat. I've experimented with jalapenos, wasabi, curry powder etc etc and I think the sea salt is the best. You can always add other flavors later when you open the can.

Right now your goal should be to eat as much of it as possible both raw and seared while you work on canning/smoking the rest. I like to keep the loins on a plate in the fridge with saran wrap over them but not too tight. This way they stay dry and firmer than sitting in their own moisture in a Ziplock bag. It seems to help them keep longer in the fridge.

Try coating a loin in fresh coarse ground salt and pepper and then rolling it in sesame seeds before searing it for about a minute in a smoking hot cast iron pan. Not a minute per side but a minute or less total for all sides. Slice thin with your best knife and serve it with wasabi and soy. Trust me you won't have any complaints!

-Eliot

I'm with Allen on this clean water and salt is hard to beat. I've experimented with jalapenos, wasabi, curry powder etc etc and I think the sea salt is the best. You can always add other flavors later when you open the can.

Right now your goal should be to eat as much of it as possible both raw and seared while you work on canning/smoking the rest. I like to keep the loins on a plate in the fridge with saran wrap over them but not too tight. This way they stay dry and firmer than sitting in their own moisture in a Ziplock bag. It seems to help them keep longer in the fridge.

Try coating a loin in fresh coarse ground salt and pepper and then rolling it in sesame seeds before searing it for about a minute in a smoking hot cast iron pan. Not a minute per side but a minute or less total for all sides. Slice thin with your best knife and serve it with wasabi and soy. Trust me you won't have any complaints!

-Eliot

Otter....HOLY HELL...I am eating this right now. AWESOME!

E, you can borrow my smoker to double your capacity if you want to get your smoke on, smokey mcsmoke-dog

E, you can borrow my smoker to double your capacity if you want to get your smoke on, smokey mcsmoke-dog

Cool thanks. Mine has three racks so I may be ok. This is the first time I've had fresh albie (otters recipe was what I just had for lunch). So there may not be much left to smoke or can. Wow was that good. I'll see ya tonight

Right on Eric I'm glad you liked it! That one is always a crowd pleaser.



-Eliot

Right now your goal should be to eat as much of it as possible both raw and seared while you work on canning/smoking the rest. I like to keep the loins on a plate in the fridge with saran wrap over them but not too tight. This way they stay dry and firmer than sitting in their own moisture in a Ziplock bag. It seems to help them keep longer in the fridge.

Yup, take care of them loins.  Don't let them touch fresh water.  Trim the dark meet off.  Individually wrap in paper towel and let sit in the fridge at least overnight.  Put extra paper towel down on the bottom of the container so that they are not sitting in their own juices.

My favorite raw recipe.  Thin slices with thin sliced onions.  Drizzle ponzu over the top.  Sprinkle with roasted sesame.  Wasabi to taste.

My favorite grill recipe.  Marinate in italian dressing for at least a couple hours.  Cook on a hot grill/bbq to desired done-ness.  Some people like it still raw in the middle, but IMO this comes out best when on the edge of raw, when all the juices are still in there.

I usually don't smoke anything but the bellies.  The rest of the loins come out too dry for my tastes.  Although I have on occasion smoked loin parts on the bottom tray below 2 trays of bellies above.  The oil dripping off the bellies keeps the loins moister.

Hmmm ... I think I'll defrost a loin for tonight.

-Allen

Right on Eric I'm glad you liked it! That one is always a crowd pleaser.



-Eliot

I'll have to make some for the wife. She normally hates cooked tuna (even seared) but she gobbles down the ahi when we go out for sushi. This reminded me of it. Really mild and has a nice salty taste. It was great. I plan on showing my parents this one when I drop of a loin this evening. The are pretty old school when it comes to food. But I am slowly turning them. First I kidnapped them for sushi (which they now love) and at Albion I got them a ling collar which they grilled and loved. So they are getting better.

I'll keep on it. The are in zip locks now but I have been pouring off any collected water. They did firm up nicely after a night in the fridge. I see why ppl make the hellish trip for them.....

I'm with Allen on this clean water and salt is hard to beat. I've experimented with jalapenos, wasabi, curry powder etc etc and I think the sea salt is the best. You can always add other flavors later when you open the can.

Right now your goal should be to eat as much of it as possible both raw and seared while you work on canning/smoking the rest. I like to keep the loins on a plate in the fridge with saran wrap over them but not too tight. This way they stay dry and firmer than sitting in their own moisture in a Ziplock bag. It seems to help them keep longer in the fridge.

Try coating a loin in fresh coarse ground salt and pepper and then rolling it in sesame seeds before searing it for about a minute in a smoking hot cast iron pan. Not a minute per side but a minute or less total for all sides. Slice thin with your best knife and serve it with wasabi and soy. Trust me you won't have any complaints!

-Eliot

you can just roll it in prepared rice seasoning mixture which is nori, sesame seeds, salt and sugar...

J

I learned a trick from my local sushi shop.  A lot of times, white tuna is seared before serving raw, mainly because it is pretty delicate and falls apart easily.  The searing helps hold it together.  The sushi chef was always serving perfectly seared cuts, so I asked him how he did it.  What he did was drop the strip into a pot of boiling water.  It took but seconds to cook the outside.  Then he dipped it in cold water with ice cubes to cool it back down quickly.  You can do this beforehand and refrigerate the strip until you are about to serve it.

-Allen

I learned a trick from my local sushi shop.  A lot of times, white tuna is seared before serving raw, mainly because it is pretty delicate and falls apart easily.  The searing helps hold it together.  The sushi chef was always serving perfectly seared cuts, so I asked him how he did it.  What he did was drop the strip into a pot of boiling water.  It took but seconds to cook the outside.  Then he dipped it in cold water with ice cubes to cool it back down quickly.  You can do this beforehand and refrigerate the strip until you are about to serve it.

-Allen

Thats a great idea. I may have to give it a try

Nice haul Eric.

One tip about slicing albacore sashimi is to put the loin into the freezer for 20-30 minutes before slicing.  This will make it easier to slice since the flesh is so soft.

If you like the loin raw, you'll probably enjoy the belly section just behind the collar.  The fat content is much higher.  Otoro!!!!

Stuart

Great report and followup scrumptousness, Eric.  Awesome albie preparation advice too.

smokey mcsmoke-dog

 

  I'm sitting here reading this and I haven't had breakfest yet  and man, fresh tuna!!!

WTG!!! On some off the hook fishing...sounded like you were in the "Zone" what a place to be...  and the guy that said...lets keep trying!!! Did he get the extra fish??? 17/4 

Thanks for a tasty report plus pics....

The extra fish went to the Dad (of the boat owner) who made sure the boat was ready for us the night before. Charged the batteries, etc. It was nice to have it all set to go in the AM.