How do you get moist juicy albacore?

[eightmd]

I've cooked a lot of tuna and I mostly either smoke it with a wet smoker, pan sear it (for YFT and BFT), and grill it. Sometimes I use the BBQ but not a lot.

With albacore it is usually pretty good (moist) hot after smoking, and when pan seared if its a little pink (translucent) in the middle. Seared YFT or BFT I like much more rare.

At any rate the albacore can be pretty dry at times and especially when cold, the second day. The smoked fish is usually best going into fish salad because it drys out so much.

Can anyone give me any good tips on the best way to cook albacore to keep it as jucy as possible, initially and for left overs. Thanks

[FishStalker]

It's always gonna be a little drier as left overs. That's why tuna steak leftovers go best with something like a salad where there is some moisture from the dressing.

Cooking it on the rare side helps but you're never going to have moist and juicy tuna reheated as left overs because you are cooking it a second time.

[shinerunner]

Talk dirty to it. Flash a diamond at it. That might make it moist.

[the hook]

Don't cook it very long.

[HTA]

I like to steam my tuna over a court boullion and spices. Fish is always moist and heated the same way the next day as leftovers its still nice and moist.

[crazetuna]

You can cook it seared and sometimes it comes out moist in the middle... Half the time when you cook tuna they turn out a little dry unless you eat it raw.

[Sluester]

Originally Posted by shinerunner

Talk dirty to it. Flash a diamond at it. That might make it moist.

[Double Z]

Originally Posted by shinerunner

Talk dirty to it. Flash a diamond at it. That might make it moist.

Either that or get some beef tongue. They have it at most grocery stores. Every time I use a tongue on tuna it get's moist as hell and stays that way. After that, you can pretty much do what you want.

[crazetuna]

Originally Posted by Double Z

Either that or get some beef tongue. They have it at most grocery stores. Every time I use a tongue on tuna it get's moist as hell and stays that way. After that, you can pretty much do what you want.

That's a good one...

[eightmd]

Thanks, all good information (except for a few).

Oh I know, wrap it in bacon!

[bfraser]

Originally Posted by eightmd

Thanks, all good information (except for a few).

Oh I know, wrap it in bacon!

My wife doesn't really like fish except cardboard....ooopppsss I mean tilapia...That is except Tuna when i wrap it in bacon. I don't like mine that way at all except the next day. I'll cook a few extra big pieces and leave it wrapped in the frig with it on. It seems to keep the tuna moister than unwrapping it or just putting the tuna I eat in the frig.

[eightmd]

Yea I was really only half joking. I was already thinking about trying it with the albacore. Now that you mentioned it I think I definitely will.

[SpikeCB22]

What about soaking it in a brine or a marinade? A long marinade can make it mushy, so under an hour if you've got an acid or base in the sauce, but a brine can soak for as long as you want.

[MikeyLikesIt]

Can anyone give me any good tips on the best way to cook albacore to keep it as jucy as possible, initially and for left overs. Thanks

2 words for cooking albacore.


Mason

Jar



I dont cook albacore on the grill. Why, cause it comes out DRY!


anyway, I guess if you wrap it in bacon.......

[rocknbones]

learned a little trick from a deckhand , he said marinate it or not but before you put in on the grill smear it all over with mayo, i do it , it also helps it from sticking to the grill, i do a light teriyaki for about a hour than lay on a little mayo and hit the grill, i also like just olive oil , garlic and other italian type spices then repeat with a littel mayo