What is the best way to prepare freshly caught albacore?

Answer 1

If you like sashimi and

(1) If the albacore is less than 2 days dead and
(2) it has been kept at 40 degrees F or less.

you can cut up each loin for sashimi. Skin it, cut away all dark red meat and the white ligaments near the tail. The final cut will be perpendicular to the grain of the meat. The grain runs from head to tail. If the pieces look too big, cut length wise to reduce the slice. Use a very sharp knife with a long thin blade. Use the entire length of the blade to cut by using long even strokes. Do not try to "saw" through the meat. It will only break up the meat.

If you want to cook it, roll the loins in blacken red fish seasoning (you can buy it in the supermarket) and saute it.

Another way is to marinate slices of albacore in italian salad dressing for half hour each side, then grill it for about 5 minutes a side.

Some people just like salt, pepper, and lemon juice over the grill.

Answer 2

To me nothing beats a good tuna sandwich (almost nothing)
chop and drain the albacore, add Miracle whip salad dressing
add finely chopped onion, sweet pickles, and egg
depending on how much tuna you have determines the amount of all the other ingredients you add
You don't want to overpower the tuna
Mix all ingredients well and refrigerate a few hours, serve on toasted bread with tomato

Also Hamburger Helper has a few Tuna Helper packages which make nice casseroles

FRESH ALBACORE YUMMY!

Answer 3

Cut the albacore into strips and cover them with Jim Beam Bourban. Let them marinate in the refrigerator over night. The next morning, throw the albacore in the garbage and drink the Jim Beam. Dont want to waste good bourbon.

Answer 4

If you are talking about longfin tuna aka albacore, best way is to cut the pieces into hamburger steak size. Rub a generous amount of extra virgin olive oil and tarragon on the tuna, then slap it on a BBQ grill. Cook only for a few minutes on each side, tuna taste best when its medium rare.

Answer 5

I agree with MacArthur -- steak it out and barbecue it. A few years ago I got a couple on the way in on a multi-day trip, so it went on the grill that afternoon, only about six hours after being caught. Yummy!

First you quarter the fish, resulting in four fillets with no dark meat, then you cut the fillets crosswise into 3/4 to 1 inch steaks. Season them (I like Soy or Teriyaki sauce mixed with melted butter, but MacArthur's recipe sounds good as well), then grill until medium rare.

If it's really fresh (like on the boat where you caught it), just chop it up and eat it raw (with soy sauce and wasabe) -- the best sashimi you'll ever eat.

Answer 6

OK, First skin it. Then get yourself a brand new Mach III no shaving cream though and start by removing the back plate so the meat will slide through. Then with one long stroke starting at the gill plate, slide the Mach III towards the tail with light pressure until you have a nice long paper thin piece. Next, if your still on the boat, tie it on your forehead like a headband for about 15mins.
Then remove it, and dip it in the bait tank for about 10 seconds and chow down. You will really be surprised at how wonderful it will taste.