So, tell me about eating raw Albacore

[BUGLEMAN]

I have some nice loins clean and from the inside where the gut juice can't penatrate. How safe and what is the experience compaired to AHI.

I am poised and ready with Wasabi.

[Salmonator]

My buddy and I indulged right there at the Depoe cleaning station. I would say it was right up there with ahi and lower columbia spring chinook :grin:

[Threemuch]

Just got done with a big plate of sashimi. I think every bit as good as ahi, but doesn't have the visual appeal. Cut it for the center portion of the loin, the outer portion (nearest the skin) has the tendons and will not slice well. This is the only part I save fresh for the table, cooked or raw. Save the outer portion for canning. Same with the back third of the loin.

Safe? I have been eating albacore raw that was cared for like we did for 7 years without ill effects. Dig in.

KB

[BUGLEMAN]

Red-5 I am goin' in.

[will_e_fish]

Also good with a little raw or pickled ginger. I mix a little soy and wasabi 50/50 for dipping.
MMmmm MMmmgood!

[Redbull]

Start loading immediately!!!!! Then install ice cold barely pop. More fish, more wasabi, intall one more pop.

Also, rolled in Progresso seasoned bread crumbs and panned seared is toooooo good. Tuna McNugets.

You guys are the best. Great photos. I would quickly jump on an open seat should it occur.

I showed my wife the photos (the blood) and she's like 'I can't stop you, just go and have fun. You're gonna go anyway.' She's right, and that's why I love her.

[BUGLEMAN]

The texture and taste of those large center cut loins was incredible. It slid down like whipped cream on a Sunday. No ginger but but some soy was good with the Wasabi.

Thanks guys the experience was even better after a nudge from trusted compadres.

[ 09-06-2002, 11:39 PM: Message edited by: BUGLEMAN ]

[Mr. Fisherman]

You guys are KILLING ME! :grin:

When do I get to go> :whazzup:

[Pilar]

You must wake up and smell the drag burning grasshopper.

You (Ray), Baitboy (Rick) and Pilar (John) this Thursday or other day you have off?

Man, they owe me several tuna days ... the dain bamage was incredible on the road trip.

E me Ray and tell me about when you and Rick can go.

In the best of all possible worlds we (Team Pilar) would unload a cooler of fresh tuna loin at Ifishstock for the barbeque and sushi rice.

A cooler too heavy to carry....

What do you say Ray?, Rick?

I'm back ... call me.

Oh yeah back on topic .. I lost it for a minute ..
Try this

Rectangle slice of center top loin near the head of the fish (front 1/3) 3/8" thick cut across the loin . So 3/8" - 2" - 1". Place on pat of Sushi rice with a little wasabi in between. Apply a line or smear of mayo on top and roast the fish hard with a propane torch long enough to singe it and change the surface color ( 30 seconds).

After the first round you will learn to jump back before the stampede.

[ 09-07-2002, 04:11 PM: Message edited by: Pilar ]