I get them all the time, a friend of mine commercially fishes them. I find the best thing to do is to pull them out of the freezer, let them thaw to the point where you can push your finger into the side and it leaves an indent of about a quarter inch, it's time to cut them up. If you let them thaw out too much before you cut them, they turn into a big oily mess. (oh ya, I like to wear rubber gloves when I filet them, the oil in them sticks to you like **** to a blanket). [xx(]
First, cut them behind the gill plate, then down the lateral line. Push your fingers into the lateral line cut and peel the meat off the bone from both the back pieces as well as the loins. Afterwards, cut the red part out, don't eat that as mentioned earlier. Next, remove the skin. The skin comes off easy when they are still crystally frozen and you have it into pieces. Just grab one end and tear it off (going with the grain of course, from head to tail).
I like to grill it on the BBQ. I marinade it in Oyster Sauce and grill it. Don't overcook it!!! Blue rare is how I like it.
Albacore tuna has the consistency of halibut, is very white and DAMN tasty. You will amaze your guests that come to your house to eat it, it's FANTASTIC. Everyone's used to eating that brown crap from the cans. This stuff you buy here is incredible, you won't be disappointed and your guests will be amazed.
My method of cooking is simple, there are other recipes out there.
Also, I will mention that when I cut them up and they are paritally frozen and I don't want to eat the whole thing, I have put part of it back in the freezer and it's fine as long as it doesn't thaw too much. Noboody's died, it's all good. [8D]
When I tell my family and friends I'm grilling up a tuna feast, they show up at my house with their mouthes watering. It's good stuff, you won't be sorry, trust me.
