Albacore Tuna Pacific Steaks Per 1kg/Fresh

Albacore has a pink to white flesh and is used in cooking and raw fish dishes. Larger fish have a pinker flesh colouration and greater fat content. Solander Albacore are generally larger fish averaging around 18kg per fish.

Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

Albacore flesh is softer than other Tuna. It has a steak-like texture and large moist flakes; medium oil content with more omega-3 than other tunas. Roe is often salted and coloured to make substitute.

Preparation: Albacore is often smoked. It also grills well. Can also be used for sashimi, poaching, marinated steaks etc. Care must be taken to avoid over cooking.

Availability: Caught and available all year round.

Shelf life: Best consumed on arrival or within 3 days of receiving product.

Eat tuna for your health: Tuna is an excellent source of Omega 3 (approx 0.5g per 100g) which helps in lowering blood cholesterol and maintaining a healthy circulatory system. Tuna is also a good source of vitamin B3 used for the nervous and digestive systems, the skin and the manufacture of hormones.

Suggested wines: Tuna flavours are definite, and well accompanied by medium to full-flavoured white styles and some reds.
A herbaceous semillon or vegetative sauvignon blanc will be pleasant with sashimi or grilled tuna.