False Albacore - Delicious
on the Grill
Yep, we said delicious! Really
depends on how you prepare and cook this flavorful fish.
Now keep in mind that individual tastes do vary. I have
eaten fish all of my life and love the taste of fish as much
as anyone and believe me, when stored correctly and prepared
right, false albacore is delicious! The secret is all in how
you prepare it. This begins right after you catch one of
these. First bleed the fish in a bucket of water and get
the fish into crushed ice as soon as possible. Then keep the
fish chilled and drained until you can fillet it. The next
secret to preparing this fish is when you fillet it. Be sure
to cut out the darkest sections of meat, which tend to make
the fish too strong to the taste. This is a basic for all fish
that have much red blood content, and is something that I have
done for years. This is especially important, if you plan on
freezing your fish and cooking later. What most people don't
realize is that bone and blood have a tendency to taint the
flavor of fish. That's why so many people prefer to fillet
their catch before cooking. Just makes it that much more
delicious and it really makes a difference.
The false albacore, being a
member of the tuna family is a red meat fish and grills up
like a pork chop. The meat turns white as it cooks. So don't
let all that red meat scare you off. Oh, by the way, if you're
wondering why all the bonita photos, it's so you don't get the
two species confused. A false albacore is not a bonita. Bonita
are very tasty and most people prefer them. But, hey, don't
toss that false albacore away.
Keep a couple
for eating !
Cooking Instructions ~
the grilling surface with tin foil
that the heat can
get around and
above the fish.
the foil with a thin coating of cooking oil spray
the fillets, skin side down
on the foil.
brush the fillets with melted butter
with a light coating of lemon pepper seasoning.
the lid of your grill and let the fish cook.
the fish at 5 minute intervals
and recoat with butter
keeps the fish from drying out
it cook better.
turn - keep
the fish skin side down.
are done in about 10 to 15 minutes,
when the edges start to blacken,
the meat becomes white and flakey.
serve, just slide the tin foil onto a serving platter and