Just yesterday that big boy was happily swimming in the Pacific Ocean some 60 miles offshore when he had the distinct misfortune of chomping down on a live anchovy that just happened to have my hook through it's nose. Fish on! An epic battle raged for several minutes, the outcome uncertain. Deep, hard diving runs with my reel's drag smoking and screaming. Fighting him ever closer to the boat, only to have it make another hard and fast run. After what seemed an hour (my Popeye arms aching) the titanic struggle finally ended with the gaffer's grunt and a highly pissed off tuna fish thrashing on the deck.
Anybody have any recipes for fresh albacore tuna filets?
niner
1
niner
Those loins, copperspoon, were then cut lengthwise making fillets (for lack of a better word) about 1.5 inches thick. I didn't want giant chunks of meat.
2
anonymous
To hell with cooking after that, just have a cigarette and a shot of your favourite hard liquor.
And let some one else do the cooking.
3
copperspoon
"let some one else do the cooking. "
Indeed!
Are you not the fisherman home from the sea?
Loin, fillet or steak surely you know someone willing to cook for a share in the prize?
4
niner
I just opened up a dusty bottle of Thai Premium Fish Sauce that was hiding back in the cupboard thinking I'd use it in place of the recommended Thai sweet chili sauce.
I had to smile when I read the ingrediants; crushed salted anchovies. I find it ironic that the fish was duped into being caught by and anchovy, and will now be slathered in anchovy juice.
5
niner
I squirted some of that Thai fish sauce on my finger and tried it. It's more a fish oil and it's not bad, has some tang to it and pretty good flavor. I think I'll use it in the marinade.
However, the fish oil smell still lingers and now I can't stop smelling my finger.
6
mignon
I usually lightly sear Ahi Tuna, but Albacore is different story altogether. I would probably do a light picatta kind of thing so that it does not dry out. White fish has a bad habbit of getting dry. I usually half cook the fish, remove it from the pan, make the sauce and then put the fish back to warm it up. This makes it perfectly cooked without making it overcooked--which is a very bad thing.
7
anonymous
The fish sauce is a powerful brew. Whenever I'm using the stuff, the Dogwoman, being a vegetarian, usually chucks a wobbly at the front door on entering and has a quiet gag when the stench overwhelms her olfactory senses. The smell does mostly cook off however leaving a nice flavour.
Pro tip
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