BUYING and COOKING GUIDE

FOR WILD PACIFIC ALBACORE

 

Many people think that fish is harder to cook than meat or chicken, but in reality it is often easier and faster - not to mention healthier!

This easy-to-understand guide will demystify both buying and preparing albacore, and show you how easy it is to use it in your favorite meals.


RECOGNIZE DIFFERENT ALBACORE CUTS:

Unlike many fish, albacore cannot be filleted because of its unusual bone structure. Albacore is available as:
Loins:  Each troll-caught albacore has four wedge-shaped loins that radiate out from a central backbone. They taper in thickness, thinning as they approach the tail. They should be boneless and are usually sold skinless.
Steaks:  These are cross-cut sections of albacore that include the backbone and the dark meat 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:  These are cross-cut sections of the loins. Like the loins, they are boneless and trimmed of the skin and dark meat.

BUYING AT A SEAFOOD COUNTER OR MARKET:

Follow these guidelines when buying ready-to-cook albacore at a seafood counter or fish market:
  1. Always avoid any fish that has a strong "fishy" odor.
  2. Select cuts with uniform color and no signs of bruises, which appear as red or brown marks in the light meat.
  3. Select meat that looks moist, with no signs of drying or yellowing on the edges.
  4. If at all possible, buy frozen fish FROZEN. Avoid fish with freezer burn, which has a dry white "cottony" appearance - usually on the edges.
  5. If buying fish that has been thawed, ask WHEN and HOW it was thawed. Fish should 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 can use it.

When purchasing fresh or frozen albacore, follow these guidelines:
  1. Buy only fish that has been bled (you may have to ask the fisherman how it's been handled)
  2. Select fish free of bruises, soft spots, or tears in the skin
  3. Avoid fish with a strong odor. If the fish smells "fishy," rinse the skin with cold water. If the odor remains, the fish is probably old or has been mishandled.
  4. Choose fish that have rounded bodies, with no flat spots or indentations

FREEZING and THAWING INSTRUCTIONS:

  • To retain quality, wrap in moisture-proof packaging and store in the freezer
  • In a frost-free freezer, use albacore within a month. If a freezer has a constant temperature of -10F, albacore lasts 3-6 months
  • Always thaw in the refrigerator. Whole frozen albacore takes 1-2 days to thaw; other cuts will take 8 hours or less
  • If you are in a hurry, put the fish in a well-sealed plastic bag and place under cold running water - maximum 70F
  • In a pinch, you can thaw albacore steaks and medallions in the microwave on the defrost cycle, but be careful not to cook the fish in the process

REFRIGERATION NOTES:

  • Fresh or thawed albacore should be placed 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

PREPARING TROLL-CAUGHT ALBACORE:

Wild Pacific Albacore is incredibly versatile - and easy to prepare. Its firm texture and mild flavor are suited for a variety of cooking methods and preparations; it can be barbecued, smoked, broiled, poached, or baked - even served raw in sushi. To guarantee success, follow these easy preparation guidelines:
  • RULE #1: Do not overcook troll-caught albacore. Albacore, like most fish, is easily overcooked, making it dry and tasteless. For moist, flavorful albacore, cook it to just 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.
  • Although firm when cooked, troll-caught albacore is delicate when raw. Always handle with care.
  • Fresh and canned albacore are healthy, low-fat protein options in pastas, salads, bakes, or casseroles.
  • Use fresh or frozen albacore in recipes calling for fish or poultry.

COOKING TIPS and TECHNIQUES:

Baking:  Place the albacore in an oiled or sprayed 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 on an oiled 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 onion slices, bay leaf and black peppercorns. Cover and simmer for 6 to 8 minutes per inch.

For more information, recipes, and techniques, check out our RECIPES section.
Fishing for albacore