How come fresh albacore sucks on the BBQ?

Uglygreen · 07-13-2003, 07:38 PM

Every time Ive cooked fresh albacore it sucks... the canned is great, but the fresh sucks on the BBQ, baked, fried, whatever. Tastes bland and fishy.

Note: fish were bled for 10 minutes and immediatly iced on the boat with a lot of ice and kept cold from capture to grill.

What am I doing wrong?

UG

crabbait · 07-13-2003, 07:42 PM

I don't know, Brad. I picked one up at the docks last year and quick fried it in Yoshida's. It was excellent on a bed of wild rice.

Kim and I polished off the loins from a 15lb fish in a couple sittings, plus some leftovers that we tossed in salads. Yummy!

Booja 1 · 07-13-2003, 07:51 PM

Hey UG......We like to cut into inch to inch and half chunks,,soak in italian dressing from a few hrs to overnite and throw on BBQ..Cook maybe 5 min one side than 3 on the other..Might have flame on so have H20 bottle handy..Will smoke alot..Albie is a strong fishy fish unlike halibut or bottom grabbers......Heck if you don't like that, just give em all to Bruce........

Miss B Haven · 07-13-2003, 07:51 PM

Don't disagree at all Brad- been disappointed every time. What I discovered this year is don't cook it. Shashimi all the way. I'm going to try a little seared each side in a pan too (thanks Jen for the recipe).
Not sure why- maybe just overcooking it on the barbi or in the oven? :whazzup:
I'd rather have it canned than cooked fresh. Got a can of smoked/canned from Keta I have to try too. If it's as good as smoked/canned Salmon I'm gunna love it.

lingslayer · 07-13-2003, 08:00 PM

Cut the loins crosswise into 1/4-1/2" steaks and salt and pepper lightly. Get a fry pan HOT with about 1/8" of peanut oil in it and add the steaks, spatula at the ready. About 1 minute per side and they are done!
Enjoy!
Jamie
The last person I introduced this method to was impressed, lets see if he chimes in here!!!

Salmonator · 07-13-2003, 08:01 PM

You know the little fish-n-chips place in Astoria that is cooked right in that old gill-netter? We had our first deep-fried albacore at that place and it was among the best fish we ever had (I've eaten just a little fish in my time

). Same with the yellowtail my bro-in-law brought me a few years back. Great stuff. I cut the top loins in thin silver dollars with just a touch of garlic salt and no breading in a lightly greased skillet, just for a few seconds on high heat. Absolutely bar-none the best fish I've ever had. And guess what? These fish were bled and never iced until filleted. :shocked:

El Shaddai · 07-13-2003, 08:14 PM

Brad- Try the italian dressing marinade......it that doesn't change your mind them you may as well throw them in the rose bushes......it is out of this world!

8knots · 07-13-2003, 08:18 PM

Grilled Albacore is my favorite way to have it. The trick is to cook it until just done. The shape of the fish makes it a little tougher to control since it has differing widths, unlike a halibut or salmon where there is more uniformity. I always marinate it so it won't dry out on the grill. Tonight I did lemon, olive oil, pepper and soy sauce for about three hours. I often marinte longer. Cooked a loin for about 15 minutes at 400 degrees. Came out moist and tasty. Don't give up on it, it is good hot off the grill and excellent the next day for a sandwhich or in a tortilla.

Gun Rod Bow · 07-13-2003, 08:46 PM

I dunno Brad, you must have got the stinky fillets that I handed you.

We tried a fresh albie bought from a commercial a couple years ago and we didn't like it either.

Today for lunch, I sliced some up for sashimi...yummi...then sliced it in steaks across the fillets (looked like little pork chops) about 1 1/4" thick...dipped in low salt soy, seasoned liberally (thats my only liberal trait) with garlic and black pepper, pan seared in butter for about 45 seconds on each side, only brown about 1/4" in, center is basically raw...it was very, very good.

I think the top half fillet is better than the bottom half.

We gave some away and are canning the balance.

I was pleasantly surprised at how much better these fish were than what we bought previously.

Hey James and Les, I thought you two were fishin today?!? (oops, I caught the report on other threads)

I cooked the last couple of pieces longer and it was not as good.

[ 07-13-2003, 10:20 PM: Message edited by: Gun Rod Bow ]

corrirod · 07-13-2003, 09:13 PM

Just don't overcook it on the grill. Very rare is how you want it, especially off the grill. Smother it in some butter, maybe a dash of salt, and throw it on the grill for a VERY short time.

We had some at FishCamp II that Threemuch grilled and it was outstanding!

Mark Mc · 07-13-2003, 09:21 PM

Hey Brad...I'm a little surprized that even BBQ'd it didn't turn out for you. Not sure if you've tried teriyaki sauce, with and without the bacon trick. You can make your own with 2 parts saki to 1 part soy sauce. Or go to Winco or Trader Joe's and find a bottled sauce called Soy Vey, very teriyaki. Unbelievably good for bottled. As you know, a typical loin is too thick. Cut it lengthwise to get it down to a managable size. Soak & brush it with the Soy Vey for a little while before putting on the coals. Tuna soaks up marinades pretty quick. Also, try a few pieces wrapped in good bacon. Wrap the fish & use toothpicks to hold it on. Then in the teriyaki as before. Brush the fish w/marinade several times while on the grill. The bacon keeps the fish real juicy. Can't go wrong with this method. Bon Apetit!

crabbait · 07-13-2003, 09:27 PM

We were cutting fillets into 1"-1 1/4" steaks. I intentionally tried to undercook the steaks, but even with 2 minutes for the first side, 1 minute for the second in a hot fying pan they were just done in the center. Probably the biggest mistake most make is overcooking tuna.

[ 07-13-2003, 10:28 PM: Message edited by: crabbait ]

Fishplay · 07-13-2003, 09:30 PM

I plan to try it off the bbq for the first time tomorrow. I plan to cut into steaks about an inch thick, brush liberally (the only thing I'm liberal about) with virgin olive oil and grill upon turning I will glaze with Yoshidas. I like that stuff on salmon too. MMMMMM.

skein · 07-13-2003, 10:10 PM

We had some today (off a commercial) and cooked just the way Threemuch showed us at Fish Camp II. Slice it off the loin in steaks just like you do elk backstrap, drop it in some melted butter, and throw it on the barbie for a short minute on each side. Ours was delicious.

Thanks, Threemuch, for the cooking lesson. We're having it again tomorrow night.

Skein

Uglygreen · 07-13-2003, 10:33 PM

Well Ill try again with the next batch.. thanks for the suggestions, any more?

UG

Albacore Tuna Captain · 07-14-2003, 05:32 AM

Probably cooked it too long. It is hard to do cook on a grill if you are afraid of not cooking all the way through. Albie is great very rare but some don't want to try it that way.

I've found that making a mixture of equal parts butter, teriyaki sauce and Grey Poupon mustard, spreading it heavily over a loin and then wrapping in aluminum foil and cooking it on the grill will retain the moisture and also cook it all the way through. Just listen for the sizzling sound when cooking on each side. It comes out moist and done with a delicious flavor.

Miss B Haven · 07-14-2003, 06:02 AM

Brad- sure glad you posted this. Looks like we both need to back off on the cooking time. Lots of varitations here but the common theme is don't overcook.

Popeye · 07-14-2003, 06:10 AM

I'm not a fish eater, but.....Cut your loins into steaks about 1 1/4 to 1 1/2 thick, put about 1/4 inch of olive oil in a frying pan (I use a teflon skillet) crush some garlic, salt and pepper your steaks both sides, get oil med hot, throw in crushed garlic & steaks at 2 mins. each side, dip your pieces in soy and wasabi.....mmmmmmmmm

[ 07-14-2003, 07:11 AM: Message edited by: Popeye ]

WaterDog · 07-14-2003, 06:13 AM

It needs to be rare for sure. I bbq'd one entire loin, about 7 steaks. I used a rub, mainade, and just some seasoning and the rarer the better. 2 minutes per side was too long on a hot grill.

Keta's canning recipe turned out great! mmmmmmm

CATCH AND EAT · 07-14-2003, 06:48 AM

Do not leave tuna on the grill to long. You guys are correct. I lay mine on a sheet of tin foil open faced on the BBQ. I do not season it either. Then while it is still HOT Take a fork and poke holes in the fillet. My wife makes an awesome Greek Tuna Sauce that you drizzle over the Tuna. Absolutely killer.

Take left overs and make tuna sandwichs for the next two days. That is if there are any left overs.

OceanBlue · 07-14-2003, 07:09 AM

I don't get it. Our hosts 4th of July weekend grilled some 1" thick steaks after a short marinade in tamari. They definitely overcooked them as they were somewhat dry, but they were not fishy at all.

I also bbq'd an entire loin at the cleaning station last year. On aluminum foil (slitted about every two inches or so) with fresh lime thyme and onions. It was fabulous, even the parts that were "well-done"

Brad, try tuna tacos. finely chop cilantro, add lime juice, diced onions and a little water. saute until the onions are soft. Keep adding water if it dries out. Add 1 packet of schilling chicken taco seasoning mix and about 1/4" water in the bottom of the skillet (if needed). When the mixture boils, add diced (1/4" cubes) raw tuna. Cook until the color changes. Throw in tortilla, add favorite toppings and voila! (this works well with sturgeon, too)

I have notice a slightly metallic taste to pan-fried tuna after it has been frozen. Not sure what that's about. Not every slice will taste that way, just a bite here and there.

07-14-2003, 08:33 AM

Try lime juce, garlic, olive oil, salt and pepper.
Soak for 1hr to overnight. A quick sear on a hot grill and enjoy.
Raw is hard to beat. GRB was trimming the meat off of them at the cleaning area and we were eating it as we carked the fish.

Hamachi · 07-14-2003, 09:24 AM

Two parts Yoshida's Gourmet Sauce one part Best Foods Mayo - mix well. Cut the loin into 1 1/2" thick medallions. Coat in teri mixture, throw on the grill like a steak. It'll brown good - but don't overcook it! That's the key. It's better underdone than over.

There is no fish that swims in the ocean that's better on the grill - but dorado and yellowtail are close seconds.

Threemuch · 07-14-2003, 10:56 AM

You want the cooking surface as hot as you can get it. Pan seared or grilled, a little black pepper and salt. I cooked it for 15 guys at Fishcamp II, no complaints. I just did a whole top loin for my brother and me last night, it was awesome.
KB

Deepslayer · 07-14-2003, 03:01 PM

I usually soak fist sized pieces in terryaki sauce for an hour. then wrap with bacon. Cook on a fairly low flame on the grill. Turn a few times until the bacon is almost cooked, but not crispy. Make sure and have a water bottle handy or extra space on the grill to move the loins when the grease flares up. The bacon pretty much makes sure you don't over cook them. They should be sweet and very juicy when you are done.
Bon Appetite.
,Ed

Miss B Haven · 07-14-2003, 04:53 PM

Wow- Brad you are really sneeky aren't ya.

You sure pulled a lot of tasty sounding top secret recipes out of these folks!

Just going to have to go get some more and try them all (and not overcook it!) :grin:

You might want to edit and retitle this thread to "Post Your Gourmet Tuna Recipes Here"

CAPT KUJO · 07-14-2003, 04:57 PM

UG - there is one thing that people that know me will agree on it's "KUJO CAN COOK". If you're in Pacific City sometime, call me or stop by.....I'll do you some TUNA and you'll swear it's something else.

CAPT KUJO

Myles · 07-14-2003, 06:23 PM

bland and fishey?? Seems like a contradiction to me, make sure ALL of the dark stuff is trimmed off then it's good anyway you fix it. I'll have to try the deep fried.

cut into steaks ~1 inch thick, marinate for an hour then grill 2-3 min. a side, don't overcook

Marinade
1/4 cup peanut or olive oil
6 cloves garlic, minced
3 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons lemon juice
black pepper

myles

Stoyjun Princess · 07-14-2003, 07:03 PM

Beer battered deep-fried albacore is great. Try it that way.

puffins crew · 07-14-2003, 11:41 PM

Good thread, Brad. The first time I bbq'd tuna, I used a tried and true "any fish" method, and it was not very good at all.

Tonite I got out some Yoshida's Original and used the vacuum jar that came with my vac pac machine, and did a "quick marinade" on some 1" pieces, sucked out all the air, and left it for 20 min. Then fired up the bbq, and got it real hot, sprayed on some pam, then cooked it for about 2 min, turned and cooked about 2 more min.

It came out very good, (thanks, John boy)

My wife and kids like the egg wash, krustez bake and fry, with some garlic power and lemon pepper added, olive oil pan fry method the best. Best results for me come when I cook the medalions just til done.

YUMMY!!

Peace, Tom

[ 07-15-2003, 12:42 AM: Message edited by: puffins crew ]

Riverliver · 07-19-2003, 12:56 PM

Miss B call me some time Ill tell you all about Tuna... I'm a chef by trade I have all the secrets. Just came back from the big Island I had Ahi every day for lunch with a big leaf of steamed rice in a tea leaf. Yummmmmmy
503-543-2039 or Gnmcvey@earthlink.net

Thank you
RL (aKa Multnomah channel reporter)

Try this:

Cut loins about 2 inches thick. let rest in below for two hours in a bowl or in a plastic bag over Ice in the frig.

1/4 cup Murien (Sweet cooking sake)
1/4 cup dark soy sauce
1 tblspn diced fresh ginger
1 tblspn diced green onions
1 teaspn minced garlic
1 teaspn crushed red pepper flakes (warmed in microwave for about 20 seconds)
2 tblspn seasoned rice vingr
1/2 cup water
Bring to a boil then let cool. Do not put Tuna in this until it is has completely cooled.

Blend well make sure loin chunks are covered with marn. and let stand for at least 2 hours no more then 4 hours

Only cook loin chunk till Med Rare !!!
Enjoy

By the by Im looking to go out for the first time on a Tuna trip

[ 07-19-2003, 02:16 PM: Message edited by: Riverliver ]

WP · 07-19-2003, 01:03 PM

River Liver seems like a great "catch" as a deck mate....knows his foods! WP checks his fishing schedule....
WP :smile:

8knots · 07-19-2003, 10:23 PM

Try the Tangerine Marinade from Trader Joes. It has all the good things in it and gives the tuna a great taste. Sometimes I add even more olive oil and some lemon. Grills up great.

I am stuck in Chicago.....went to a blues club tonight and they should have played tuna blues. Anyone remember the band Hot Tuna from Santa Cruz?
I have the tuna jones and have to get a fix soon!

Mr. Fisherman · 07-20-2003, 12:59 AM

I bought my first fresh Tuna from a guy in Depoe Bay and asked the fisherman how he would recommend preparing it. This is what he said:

Cut the lions into 1" cubes and marinade in teryaki sauce. Heat up the BBQ and place foil over the grill. Poke holes in the foil to keep it from floating away.
Just before cooking sprinkle the marinated cubes with garlic salt then brush the foil with olive oil.
Place the cubes onto the hot foil and turn them as soon as they sear. DO NOT OVER COOK. When both sides of the cubes are seared it is done, take it off the grill and enjoy.

The first time I tried this receipe on the family I thought we were all gonna pop. It was the best fish I have ever eaten. We canned some too and it was fantastic this way.

Try this Brad and let me know what you think.