Wednesday, August 24, 2011
Albacore is an amazing looking fish, they swim fast and like most other tuna they are shaped like a cartoon rendition of a bomb that would be dropped from an airplane. Very streamlied head into a fat round body, tapering into a slim and efficient tail. In whole fish form they are much heavier then they look and the rounded seams and shapes are a perfect example of a animal that has evolved out of neccesity. I will also add that I despise grilling almost all fish especially salmon, and halibut. I dont think that it is the proper technique for the texture of the meat. Grilling is an abrassive technique that requires very high heat, and the flesh of most fish is too soft to properly move around the grates of a grill. Albacore is one of the few fish that I will gladly grill, as it will easily stand up to the heat and is firm enough that I can move it, spin it, turn it, and remove it without destroying its flesh. It only needs to be seared but again to meet expectation I will usually go into medium type temps for service purposes. It is great in a sashimi format as well, raw with some oil and flavorings. Cooked and cooled it can easily be shredded into a tuna sandwich or over a simple salad. It can also be caught for recreation but they tend to be 20 -30 miles off the coast so you need a big boat. If you can get there it is rumored that there isn't a limit on take home, and that if you can get on a school of them it is as simple as drop a baited line and pull one up... then repeat. While much of the canned Albacore tuna was at one time caught off of the Oregon and Washington coasts it was overfished, but local populations are coming back now. The best news is that Oregon Albacore tuna no matter how it was caught is always "dolphin safe".