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Old 07-14-2009, 08:20 AM   #1
sly man
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Default albacore sushi question

when preparing fresh albacore tuna after the catch. is there anything special that you have to do like washing it or freezing it? we caught a 20lb. bft cut it and it was great. what about albacore?

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Old 07-14-2009, 09:13 AM   #2
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Default Re: albacore sushi question

Just my

I bleed well, gut and stuff on the water. don't freeze it, you want it very cold usually over night in the ice will do fine, be careful if using dry ice.

next day the loins will be solid, and at their best for dunking in soy and wasabi I know this isn't what you want to hear but it takes a little time to prep the loin.

Fresh is good but after a night in the cooler it firms up and is very pleasing to the pallet.

Albacore is best severed seared on the edges covered in fresh green oinons and ponsi sauce dabbled over it. just my again....

(Ponsi) is lemon juice with soy sauce.

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Old 07-14-2009, 09:55 AM   #3
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Default Re: albacore sushi question

Not to hijack... but along these same lines. Would any of you have a problem eating raw albacore that was chilled properly and been in the fridge for 3 days. (Was caught this past Saturday)? I'm dying to try this new ceviche recipe tonight.

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Old 07-14-2009, 10:34 AM   #4
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Default Re: albacore sushi question

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Originally Posted by chukarchaser View Post
Not to hijack... but along these same lines. Would any of you have a problem eating raw albacore that was chilled properly and been in the fridge for 3 days. (Was caught this past Saturday)? I'm dying to try this new ceviche recipe tonight.

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As long as you took care of your tuna at the time you caught it, and kept it cold afterwards it should be fine.
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Old 07-14-2009, 11:30 AM   #5
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Default Re: albacore sushi question

A sushi trick is to put the loin in the freezer for 30-40 minutes before you slice it up for sushi or shashimi. Firms it up just enough so it slices better
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Old 07-14-2009, 11:35 AM   #6
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Default Re: albacore sushi question

I think the best sashimi comes 24-48 hours after the fish has been cut. I select a couple loins every time for raw prep. I cut the front and back 1/4 off, as well as about 1/2 to 3/4 in from the skin side. I trim off any dark meat that may be attached. Tthis removes most of the tendon type connective tissue.

For final cutting, the knife must be razor sharp. If it is, I don't think any prefreezing is required to cut the fish well.
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Old 07-14-2009, 11:46 AM   #7
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Default Re: albacore sushi question

Personally, I'd freeze it first. Here's why:

http://sushifreak.net/anal-worms-one...h-freeze-fish/
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Old 07-14-2009, 11:52 AM   #8
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Default Re: albacore sushi question

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Originally Posted by Pitch Pocket View Post
Personally, I'd freeze it first. Here's why:

http://sushifreak.net/anal-worms-one...h-freeze-fish/
Seems like a good reason to freeze first.
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Old 07-14-2009, 11:59 AM   #9
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Default Re: albacore sushi question

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Originally Posted by Pitch Pocket View Post
Personally, I'd freeze it first. Here's why:

http://sushifreak.net/anal-worms-one...h-freeze-fish/
Yea that Yuk! Did you read that Bruce! Freeze it or cook it first.
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Old 07-14-2009, 12:18 PM   #10
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Default Re: albacore sushi question

Almost all sashimi in Japan is frozen before eaten. Those tuna that they sell in Tsukiji and distribute throughout Japan are flash frozen.

My Japanese wife likes to freeze tuna before eating. She will eat it fresh caught but really likes to have it frozen first.

3 day tuna in the frig is almost getting to the point of being ripe imo. Smell it first. Color won't be the same for sure.
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Old 07-14-2009, 12:30 PM   #11
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Default Re: albacore sushi question

Dang that puts a damper on the whole fresh fish idea!

By all means freeze the fish first!

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Old 07-14-2009, 12:38 PM   #12
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Default Re: albacore sushi question

There's a big difference between Albacore and others like Yellowfin or Blue fin when it comes to what to do with it...

I would not eat Albcore sushi style unless it's been frozen 24 hours at 0 deg. which is what the restaurants are required to do with it...

Blue fin and others no problem eating fresh after chilled..
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Old 07-14-2009, 01:31 PM   #13
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Default Re: albacore sushi question

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Originally Posted by Reel Song View Post
Yea that Yuk! Did you read that Bruce! Freeze it or cook it first.



Worms never bothered Bruce before did it?? He built up some immunity from eating all them flat ones raw he caught with you..........
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Old 07-14-2009, 01:44 PM   #14
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Default Re: albacore sushi question

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Worms never bothered Bruce before did it?? He built up some immunity from eating all them flat ones raw he caught with you..........
I love good cevieche and sashimi but not raw halibut or albacore. bruce almost made me puke.
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Old 07-14-2009, 02:11 PM   #15
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Default Re: albacore sushi question

Quote:
Originally Posted by Threemuch View Post
I think the best sashimi comes 24-48 hours after the fish has been cut. I select a couple loins every time for raw prep. I cut the front and back 1/4 off, as well as about 1/2 to 3/4 in from the skin side. I trim off any dark meat that may be attached. Tthis removes most of the tendon type connective tissue.

For final cutting, the knife must be razor sharp. If it is, I don't think any prefreezing is required to cut the fish well.
This is very close to how I prepare my albacore sashimi. I try to treat ALL my tuna so that it can be consumed sashimi style (because too often while I'm preparing some for the grill, a few pieces fall off the plate into my mouth.... ). However, like Threemuch;

1) I try to pick a few of the very best for sushi. No gaff wounds, clean, iced well etc.

2) I always take the top loin rather than the bottom loin. Just a slightly better cut and the color is better for presentation.

3) I cut off the ends off to square it up.

4) I trim the skin side off, leaving a fairly even retangular piece about 1 1/2" X 1 1/2" and as long as the squared up loin. This is also the darkest, deepest red portion of the fish except for the blood meat which is of course disgarded.

5) Wrap air tight in saran/plastic wrap and freeze at least 24-48 hours.

6) What I am not going to use within a week or so, I then vacuum seal (I find it best not to vacuum seal initially until it is at least semi frozen as a good sealer can crush the loin) and mark as sushi.

7) (Best part) Thaw, eat.......
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Old 07-14-2009, 03:02 PM   #16
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Default Re: albacore sushi question

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Originally Posted by Tuna Dog View Post
There's a big difference between Albacore and others like Yellowfin or Blue fin when it comes to what to do with it...

I would not eat Albcore sushi style unless it's been frozen 24 hours at 0 deg. which is what the restaurants are required to do with it...

Blue fin and others no problem eating fresh after chilled..
Why do you think it needs to be frozen for 24 hrs?
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Old 07-14-2009, 03:11 PM   #17
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Default Re: albacore sushi question

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Originally Posted by Goodidea View Post
Why do you think it needs to be frozen for 24 hrs?
Do an internet search on parasites and sushi.........
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Old 07-14-2009, 03:18 PM   #18
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Default Re: albacore sushi question

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Originally Posted by Reel Obsession View Post
Do an internet search on parasites and sushi.........
This is the link posted earlier in this thread

http://sushifreak.net/anal-worms-one...h-freeze-fish/
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Old 07-14-2009, 03:24 PM   #19
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Default Re: albacore sushi question

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Originally Posted by kilchisfisher View Post
This is the link posted earlier in this thread

http://sushifreak.net/anal-worms-one...h-freeze-fish/
Yes, I read it, and many others I have researched when making my own decisions as to how I wanted to treat sushi, as well as a book a use frequently titled "SUSHI Taste and Technique" by Hiroki Takemura. I thought perhaps the question posed was requesting a little more information, and I was pointing out that there are hundreds, if not thousands of references if one needed more convincing.
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Old 07-14-2009, 03:24 PM   #20
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Default Re: albacore sushi question

thanks for the help guys! i'm putting my albacore back in the freezer, until later. guess i will focus more on catching bft's.
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Old 07-14-2009, 03:40 PM   #21
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Default Re: albacore sushi question

Don't get me wrong sly man, I've eaten my share of "fresh" sushi, but only when I can't resist. 98% of it is frozen first.

On another note, I'll be curious about what you think of the BFT. I went to Glouchester last year and we landed 6, from 120#'s to 180#'s or so. Great on the grill (I served some to friends just last week) but honestly, I like the albacore and YFT sushi better. Would be curious if you find the same thing, or if it was the size fish we were catching.



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Old 07-14-2009, 04:01 PM   #22
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Default Re: albacore sushi question

i just cut up my fish into sushi strips, and put them into the freezer. i will let you know in a couple of days which ones better. i only started tuna fishing last september, so i don't have alot of experience in preparing albacore tuna. i must say though, the canned tuna, smoked with apple chips and mixed half and half with un-smoked is fantastic!




Quote:
Originally Posted by Reel Obsession View Post
Don't get me wrong sly man, I've eaten my share of "fresh" sushi, but only when I can't resist. 98% of it is frozen first.

On another note, I'll be curious about what you think of the BFT. I went to Glouchester last year and we landed 6, from 120#'s to 180#'s or so. Great on the grill (I served some to friends just last week) but honestly, I like the albacore and YFT sushi better. Would be curious if you find the same thing, or if it was the size fish we were catching.



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Old 07-15-2009, 06:57 AM   #23
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Default Re: albacore sushi question

I wish I hadn't gone to the websites and read about parasites. How long is the incubation period on those Anal worms? I have eaten raw albacore for years and never had a problem.

We had it Monday night and now I am just counting the minutes. Every time my stomach growls I want to call 911.

Seriously, thanks for the heads up. I don't know how cold my freezer is but from now on I will freeze it first. The alternative does not seem pretty.
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Old 07-15-2009, 07:17 AM   #24
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Old 07-15-2009, 07:23 AM   #25
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Default Re: albacore sushi question

I have eaten a lot of sushi and I have always been told to freeze first over night to kill the germs. I lay my sushi loins out on a cookie sheet in the freezer then overnight then transfer to the fridge in the AM... they are ready to go by dinner time!
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Old 07-15-2009, 12:29 PM   #26
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Default Re: albacore sushi question

Brought home my first tuna on Sunday (Thanks Andy & Chris!). It looked good enough to eat raw. Glad I saw this thread before I did. I have vaccum packed some of the loins and tossed them in the freezer. Which is the top loin? the smaller ones generally look better and more like sushi quality.

I just need some sticky rice, wasabi and seaweed paper...
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Old 07-15-2009, 03:33 PM   #27
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Default Re: albacore sushi question

[QUOTE=Danno;2627720]Which is the top loin? the smaller ones generally look better and more like sushi quality.
QUOTE]

Maybe it comes down to personal preference. The loin I prefer for sushi is the top (above the midline) loin for a couple reasons. First, generally speaking, I believe that you will see more parasites in most fish below the midline because many migrate out of the intestines and into the meat next to the stomach (lower loin). Look closely at your sea base for example, the meat around the guts often has visible parasite in it (sorry, maybe you'd rather not look closely...) Second, the top loing is a little larger, and with less fat. Lastly, the center of the top loin is a deeper in color.
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