With the plenitude of Albacore Tuna here in Casa Whalebreath it's time for some new recipes-this one came to me just as the fishing day ended.
Albacore Loins covered with cracked black Pepper then submerged in 50/50 mix of sugar & salt & left to cure to for 24 hours
(https://image.ibb.co/b8zCdU/IMGP0033.jpg)
Loins fully cured most salt/sugar shaken off-much Pepper remains
(https://image.ibb.co/gpmxCp/IMGP0034.jpg)
Delectable chunk of Albie-this stuff is perfect!
(https://image.ibb.co/mfpOk9/IMGP0035.jpg)
Half done in the stovetop smoker
(https://image.ibb.co/etBEsp/IMGP0036.jpg)
Completely done!
(https://image.ibb.co/n5rEsp/IMGP0038.jpg)
After 24hrs in the fridge
(https://image.ibb.co/nDdNdU/IMGP0039.jpg)
Rich delicious meaty little bites- tasting of the sea, black Pepper, & smoke
(https://image.ibb.co/bOxtk9/IMGP0040.jpg)
(https://image.ibb.co/no1VXp/IMGP0041.jpg)
Send 5 pounds my way!
Man, that looks good!
Quote from: Tightlines666 on August 28, 2018, 01:50:55 AM
Man, that looks good!
X2!
Does the sugar salt mix stay dry? Does it matter?
Steve
Can't find that at your local supermarket
Looks like you are living the good life Carl
Ted
not knocking your beautiful final product, but to me they look perfect after 3rd photo... is the heat necessary? would higher salt ratio in the cure, be safer to wolf 'em down uncooked?
Quote from: swill88 on August 28, 2018, 02:17:03 AM
Does the sugar salt mix stay dry? Does it matter?
It takes some of the moisture out of the fish and is dampish on the bottom.
Quote from: philaroman on August 28, 2018, 03:08:38 AM.... to me they look perfect after 3rd photo... is the heat necessary? would higher salt ratio in the cure, be safer to wolf 'em down uncooked?
I often do Salmon this way and decided to see WTH would happen with Albacore-it's certainly not necessary to add heat and much of this fish will be eaten cured.
I eat Sushi several times a month so eating raw is a way of life.
More or less salt there are countless recipes-Jack Whelan says in his book that the further south you go in Europe the more sugar & herbs are used in Gravlax.
Very Nice Carl.
Look Delish! :P
That looks killer Carl ! Next year we will have to catch more ........................ and have better weather !
Cheers:
Todd