Fish Facts

Tuna that is caught from the ocean is nothing like the stuff in the can. Assuming you have had you fish filleted on the charter, there are more steps to caring for your fish. A good quality ice chest is a must. Pack your fillets in ice for the ride home (a no brainer). Once home cut your fillets into tuna steaks. Cut them across the fillet, (Not the long way). Rinse them in fresh water, pat dry. Now is the time to use your vacuum sealer if you have one, otherwise ziplock freezer bags work well. I do not advocate trading your tuna for the canned stuff at the docks. I prefer tuna grilled or smoked. DO NOT marinade the fillets in lemon juice. It will “Cook” the fish. Use a really hot grill, 4 minutes per side max. If you cook it longer on the grill it will be tough. I like to use a sauce called Melinda’s Original Habenero Sauce in Chipolte Flavor. This is available from www.Melindas.com An inexpensive smoker from Home Depot or Lowe’s works great. Make sure is has a water reservoir. Never use lighter fluid to start the charcoal. The meat will take on the flavor of the fluid. Use an electric starter. Use about two cups of hickory chips that have soaked for 24 hours. Fill the water reservoir, with water, and 4 quartered apples. Set fillets on the smoker and in two hours they will be done. Use Melinda’s as well for the sauce. This smoking method also works great for salmon fillets. Costco has excellent salmon fillets

Albacore cannot be filleted like other fish because of it's unusual bone structure and the soft consistency of it's meat. This means fresh or frozen albacore is available only as loins (steaks).

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