Albacore?

[leaky]

Didn't get much of a resoponse on a local forum soooooo, I thought I'd try this.[]
First time cooking it. Most always cook fresh water fish. Freshly caught, frozen, I pan fried (easy way again) in butter. 3 different ways, 2 meals. !st was with japanese bread crumbs, salt. pepper and a little mayo. Was disappointed, much too salty, and on the dry/firm side. Was surprissed since I make a special effort to not over cook. Tried again, some with just flower and some without in butter but without any seasoning. Took some out when still a little pink in center and the rest out after all white. First off, it was much better. It sure didn't need any salt. Then I noticed that the stuff I took off with a little pink was cooked thru and better that the rest (cooking after removal?). Anyway, what I guess I'm asking is Albacore that sensitive to over cooking and the use of salt? Also noticed that when cutting into steaks before cooking it was very mushy/soft and after cooking it turned real firm. Again, kind of different to me.
Hey guys, I'm not a cook, just an old geezer living from day to day, fishun and huntun.[]
Leaky

[tubeN2]

Hey there Leaky. I guess you forgot to read the Albacore handbook of do's and don'ts. No problem. I can give you a quick refresher course.

1st of all, Albacore can be naturally salty and oily.

Tuna is best smoked but can be prepared in other ways.

When cooking it always make sure that your steaks are no more than 3/4 inch thick. That makes it easier to cook.

If you decide to oven "Broil" then you want to keep the fish about 4 inches from the flame. Only 3 minutes to the side and flip. Cook for another 3 minutes.

This should give you a cool pink center which indicates that it is fully cooked. If you over do it you can dry it out easily.

Although light amounts of Butter or Oil can be used, be sure to use them sparingly.

Always rinse your fillets in COLD ice water prior to doing anything else with them. This will help to firm the flesh up quite a bit. Just like you said, the meat can be mushy until cooked. That is a good indication of improper freezing to begin with.

If you get some ultra fresh Albacore you should still be able to cut it with a good fillet knife prior to cooking. It will be soft but cuttable.

Be generous with the herbs and sparing with the salt and oil. Albacore does not pan fry too well if you are using any type of batter or bread crumbs. It is best on the smoker, broiler, oven or even rolled up in some rice with laver paper.

There are a few Albacore recipes that you might like to try. Notice that there is very little Salt or Oil in them and also notice the amount of cooking time.

Enjoy # 6-11 are a few of my favorites. Here is a link that will get you there quicker.
[url "http://www.bigfishtackle.com/forum/Fish_and_Game_Recipes_C65/Fish_recipes_F116/Tuna_Recipes_P105873/"]http://www.bigfishtackle.com/forum/Fish_and_Game_Recipes_C65/Fish_recipes_F116/Tuna_Recipes_P105873/[/url]
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