Beyond the Can:
Tips for Buying and Handling Fresh or Frozen
Troll-Caught Albacore Tuna

Albacore provides a whopping 25 grams of protein per 3 1/2 ounce serving, which is fully half of adult daily protein requirement! It is also a widely recognized that albacore are an excellent source of Omega-3 essential fatty acids -- although actual Omega-3 content will vary radically depending upon age-at-harvest and the cannery processing techniques used. Also, unlike many other fish, albacore cannot be filleted because of it's unusual bone structure and the soft consistancy of it's meat. This means fresh or frozen albacore is available only as loins and steaks.

Recognize the Different Albacore Cuts

Loins: Each troll-caught albacore has four wedge shaped loins which radiate out from a central backbone. They taper in thickness, thinning as the approach the tail and should be boneless. They are usually sold skinless.

Steaks: These are cross-cut sections of the albacore which include the backbone and the dark meat located near the backbone. The dark meat tends to be slightly stronger in flavor than the light meat, so you may want to remove it before serving. The skin should also be removed before serving.

Loin cuts or "medallions": Cross-cut sections of the loins. Like the loins, they are boneless and trimmed of the dark meat.

Butterfly tail sections: The tail portion of the loin which is butterflied for more even cooking.

Buying troll-caught albacore at a seafood counter or market

Follow these guidelines when buying ready-to-cook troll-caught albacore at a seafood counter or fish market:

1. Always avoid any fish (albacore or other fish) that has a strong "fishy" odor.

2. Select cuts which show no signs of bruises, which appear as red or brown marks in the light meat.

3. Choose cuts with a uniform color. The color of the light meat may range from light beige to rosy pink. The dark meat should be bright red, not brown, and confined to the area around the backbone.

4. Select meat which looks moist, with no signs of drying or yellowing on the edges.

5. If at all possible, always buy frozen fish FROZEN. Packages should be solidly frozen without excessive ice crystals. Avoid fish with freezer burn, which would have a dry white "cottony" appearance -- usually on the edges.

6. If buying fish which has been thawed, ask WHEN and HOW it was thawed. Troll-caught albacore should always be thawed slowly in the refrigerator, never at room temperature.

Buying directly from a fishing vessel

Buying troll-caught albacore directly from a fisherman at the dock can be an adventure! Because albacore is often caught quite a distance from the coast, most fish are frozen at sea to preserve their quality. Well-iced fresh fish from short trips are also fine. Generally the fish you buy at dockside will be frozen whole and you will need to loin it before you prepare it.

Pacific albacore range in size from 10 to 25 pounds. After loining you will get less than the total wight in edible meat. When purchasing whole or frozen albacore, use the following guidelines. (You may have to ask the fisherman how the fish has been handled.)

1. Buy only fish that has been bled.

2. Select fish which are free of bruises, soft spots, and tears in the skin.

3. Avoid fish with a strong offensive odor. If the fish smells "fishy," rinse the skin with cold water. If a strong odor remains, the fish probably is old or has been mishandled.

4. Choose fish which have rounded bodies, with no flat spots or indentations.

Freezing instructions

Frozen troll-caught albacore should be wrapped in moisture-proof packaging and stored in the freezer. If you store it in a frost-free freezer, plan to use the albacore within a month. In a chest or upright freezer with a constant temperature of -10F, albacore should last three to six months.

Refrigerating notes

Fresh or thawed albacore should be place in moisture-proof packaging and stored in the refrigerator at 32F to 35F. Remember, all fish is perishable! Plan to use it within one or two days.

Thawing instructions

The best way to thaw albacore, or any other fish, is in the refrigerator. Whole frozen albacore may take 1-2 days to thaw, depending on their size and the temperature of your refrigerator. Other market forms should thaw in eight hours or less.

If you are in a hurry, put the fish in a heavy-duty, well sealed plastic bag and place under cold running water. Or, thaw albacore steaks and medallions in the microwave on the defrost cycle. Be careful not to cook the fish in the process.

Preparing troll-caught albacore

Albacore is easy to prepare and so delicious that it's bound to get rave reviews. To guarantee success, follow these preparation suggestions:

Although it is very firm when cooked, troll-caught albacore is very soft when raw. Always support albacore with both hands when handling. If it does come apart, just push the pieces together or secure with toothpicks and cook as usual. The albacore will cook back together.

The flavor of troll-caught albacore can easily be enhanced with marinades. For a simple marinade, combine two parts lemon juice to one part olive oil, then season with salt and pepper or add a fresh herb. Marinade for 30 minutes, turning once. Reserve the marinade for basting during cooking.

Cooking tips and techniques

Do not overcook troll-caught albacore!!! Albacore is easily overcooked, making it dry and tasteless. For moist, flavorful albacore, cook it to medium-rare. Remove it from the heat while it's still pink in the center, or when it reaches an internal temperature of 140F. As a guideline, measure the portions at their thickest point and cook them 6 to 8 minutes per inch.

Troll-caught albacore's firm texture and mild flavor lends itself to a variety of cooking methods and preparations. Substitute fresh or frozen albacore in recipes calling for fish or chicken. Use poached or leftover cooked albacore in place of canned tuna.

Baking: Place the albacore in a greased or shallow baking dish. Baste with a marinade or top with sauce. Bake at 450F for 6 to 8 minutes per inch.

Broiling or grilling: Baste the albacore with marinade, then place albacore on a greased broiler pan or grate 4 to 5 inches from the source of heat. Cook 6 to 8 minutes per inch, turning once halfway through cooking time and basting frequently.

Poaching: Place the albacore in a large skillet with just enough water to cover. Season with lemon and oion slices, bay lead a black peppercorns to taste. Cover and simmer for 6 to 8 minutes per inch.