Canning the bellies?

Jimmy Carl Black · 11-18-2003, 09:19 PM

A while back, I was talking tuna to some people around the marina in Charleston and everyone I talked to there seemed to agree that putting a small chunk of the belly meat in each jar was the way to go. Any thoughts on this?

Mark Mc · 11-18-2003, 09:43 PM

Yep, that is exactly what I do. Belly meat has the highest oil content. Some folks do not like it for that reason. Others (like me) go wild over the belly meat.

One other thing to consider....when processing tuna at sea, removing the guts & gills not only helps chill the fish quicker, but it makes for really nice clean belly meat. No bile or other "intestinal juices" to contaminate your belly meat.

8knots · 11-19-2003, 03:42 AM

I recently made a post about an article that told how in Europe " Ventresca Tuna " sp? which means belly in Italian, is the most sought after fish delicacy. They pack it in olive oil. Out of curiosity, I broke down and ordered two small cans.......very expensive. Anyway, I ate it on crackers and really liked it. Next year I am canning all my tuna bellies.

Pitch Pocket · 11-19-2003, 06:35 AM

Go to a sushi restaurant and order Toro (tuna belly) and you'll pay almost double for it. It literally melts in your mouth.

Miss B Haven · 11-19-2003, 07:12 AM

The other one that is highly prized (and priced)is "Fatty Tuna". I could never figure out what the heck a "Fatty Tuna" was till I thought about it [img]graemlins/idea.gif[/img] while cleaning the dark red fat strips off some loins this summer. I still don't know what species of Tuna they use (maybe more than one) but now I know where that dark red "Fatty" Tuna meat comes from. It's not Albicore, a lighter red if I remember right. The strips were way to big for Albi fat as well. Probably Bluefin or Yellowfin?

I'll let somebody else try some of that stuff first next season. Maybe a little breakfast tray for crossing the bar one morning? :shocked:

Albacore Tuna Captain · 11-19-2003, 07:22 AM

A red tuna meat is most likely bluefin. That red meat on albcore is the blood meat and has a very high fish taste. Don't eat it! [img]graemlins/berry.gif[/img] Belly meat is the best part of the fish. The oil content is extremely good for you and I always add a little to each jar. :smile: I also had a tablespoon of olive oil for the flavor as I like a little oil. It's also good for you.

Miss B Haven · 11-19-2003, 07:40 AM

ATC- Some folks like that "really fishy taste". Try Sea Urchin eggs. About the most expensive thing on the menu. I can barley get em down fully soaked in Soy and Wasabi. I'm pretty sure that the fatty tuna is just that, the fat! It may be bluefin but I'm pretty sure it's not just another piece off the loin.
I'm gettin really hungry. Might have to go to the local Sushi bar tonight and find out. :smile:

Pitch Pocket · 11-19-2003, 07:48 AM

The fatty tuna is the belly meat, not the red stuff. Toro is the normal belly meat and Otoro is the marbled belly meat...very expensive. Definitely not albacore in sushi restaurants, it is generally ahi belly.

Uni is the sea urchin roe. It's actually very mild and has little flavor. It just feels like you're eating some kind of gellified boogers. I don't think you're supposed to dip it in soy or add wasabi. You're supposed to appreciate it's fine flavor and texture. :shocked:

Miss B Haven · 11-19-2003, 08:26 AM

Steve- thanks for the explaination... I think?

Now that you set me straight what excuse do I have to go to the Sushi bar tonight? Oh wait- I'm still hungry, that works!
1/2 the fun of going to the bar is trying to communicate when asking "what is that". The answer you get doesn't always make any more sense than the name on the menu! :smile:

Pitch Pocket · 11-19-2003, 08:48 AM

The only way to really know is to go. I'll meet you at Hiro's. Just name the time.

You can learn more about the sushi with a google search, check out this site for definitions

Sushi Vocabulary

edsr · 11-19-2003, 12:44 PM

Hey PP - Thanks for the website

edsr

Miss B Haven · 11-19-2003, 01:26 PM

That is a good site. What the heck is an "ark shell" though?

Sounds crunchy. Kinda like the crabs we had once maybe (whole baby, bought the size of a nickel- yep they were crunchy!) :grin:

"akagai -- ark shell"

Pitch Pocket · 11-19-2003, 01:32 PM

It's the pepitona clam (I'm not sure I've had that one) Google search revealed this:
Ark shell sushi

Jimmy Carl Black · 11-19-2003, 02:07 PM

What have I started?

Mel: Your excuse for going to sushi: confirm the 'mild flavor but gelified booger consistency' theory. :shocked:

PP: Good Links! My wife just gave me a book about all of the different sushi cuts for a b-day present. I read it while gorging myself on mackeral sashimi at the Todai downtown. It talks a little about albacore and how it is a rare but excellent addition to the sushi menu.

Salty Walty · 11-19-2003, 08:41 PM

I too put a piece of the belly in each jar. Th other secret step to canning tuna? A few slices of said belly meat, soy, wasabi and cold Sapporo while you are watching the pressure gauge.

onebadfish · 11-20-2003, 08:37 PM

miss behaven,
you a right, uni is the grossest thing in the human diet. the only way i can describe it: like if you took a piece of cow tongue and threw it into the bay for about two weeks, then you pulled it out all swollen and rotten, mixed some slime off the depot bay cleaning station in with it. then you die it with procure that freaky bizarre color of yellow/pink. enjoy. that's what it's like. i know the thread is about tuna belly, i've got some of that in the freezer for sturgeon bait.

[ 11-20-2003, 09:38 PM: Message edited by: onebadfish ]

Uglygreen · 11-25-2003, 05:57 AM

Eat tuna bellies? Yuk... freeze them and use them for baitwrapping kwikfish... then eat the springer you catch... yummmm...
:grin:

UG

Ragnar · 11-25-2003, 06:17 AM

I am surprised that no one has entertained the notion of having just a few jars of "just bellies." I suppose you could lable top of the jar "TUNA BUTTER '03."
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.........Tuuuuuuuuuu uuuunnnnnnnnnnnnnnaaaaaaaaaaa buuuuuuuuuutttttttttttttterrrrrrrrrrrrrr.
It cures, coughs, colds, musty holes and makes child birth a pleasure! That's right folks step right this way! The most amazing daily heath elicxier awaits you inside the walls of this here tent (admission, 2 bits)!

Ragnar

11-25-2003, 06:27 AM

I haven't had enough left over to can. Eat them as sashimi or smoke them and yummmm. The bellies are much better eating than the loins.
I took a few bellies when we went deer hunting and my cowboy/redneck hunting partners were all converted.

[ 11-25-2003, 07:29 AM: Message edited by: Keta ]

Mark Mc · 11-25-2003, 07:51 AM

Keta, it's nice that you go hunting with your family. I don't get along with my brother well enough.

8knots · 11-25-2003, 07:59 AM

If his hunting partners are cowboy/rednecks, what are we? Keta, any snow in K Falls? Sounds like it is really dumping this week in the elevations.

8knots · 11-25-2003, 08:06 AM

www.tienda.com Spanish Food online store. Ventresca Tuna..Premium Belly of Tuna in Olive Oil...4oz. $12.50. Next year I'll sell my 8oz belly cans for $10.00. If I am successful, I'll need everyone's tuna bellies.

11-25-2003, 08:11 AM

Mark, :grin:
8, A bit of snow on the ground but more to come today or this evening, much more in the mountains. If this keeps up and we don't get rain to melt the snow, like last year, we might have enough water next year. It's been cold for a few weeks.

Next year if you see a scruffy person living under the dumpster at Depoe bay, grabbing albacore bellies out of it to can and sell, it will probably be me :grin:

[ 11-25-2003, 10:53 AM: Message edited by: Keta ]