Reel Repair by Alan Tani

Fishing => Recipes => Topic started by: El Pescador on October 28, 2018, 03:50:14 PM

Title: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on October 28, 2018, 03:50:14 PM
For 30 years I've been told by my construction buddy, Jim, of his Portuguese concrete construction friends, who gather to make Portuguese Canned Tuna.  That call came in last week, was asked to help with the production and bake albacore in my oven.

And that's what we did yesterday,

Showed up at my buddy's home at 8:30am, drive the two blocks to his friend, Manuel, a long time concrete construction buddy, of Portuguese decent.

Our job was to process 480 lbs. of Albacore tuna he purchased from a fish monger in Los Angeles.

When we arrived at Manuel's work place, there were trucks all over the place!

(http://alantani.com/gallery/25/7588_28_10_18_7_57_30_25779350.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_57_33_25780669.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_57_34_257802150.jpeg)

His yard looked like a mini Home Depot!

(http://alantani.com/gallery/25/7588_28_10_18_7_58_07_25794732.jpeg)

Now to get started, was told to take two tuna trays home, each was 30 lbs. and cook them in the oven at 400 degrees for 4 hours.  Need to put 1 1/2" of water in the pan.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_19_257731991.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_57_26_257771015.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_57_24_257761219.jpeg)

And we start the process.

2 hours later, headed back home to check on the water level, needed to add 3/4" to the bottom tray.  But the brilliant blue sky with vapor trails going every which way caught my attention.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_22_257752201.jpeg)

Ran to Target stores in Foster City and Redwood City to get more pint wide mouth jars with extra lids and bands.  Check.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_28_257781268.jpeg)

Walked in the shop, and check out the layout of this place!!   Heavy duty tables to support the hundreds of pounds of fish, lots of light, and very thing clean and sterilized with a bleach solution.  BUTT check out the over head support iron I-beam, they use this to process 8-12 pigs each fall for their personal consumption.  The added boat winch allows them to use leverage and not their body strength to hang the pigs from the hooks.  Very impressive

(http://alantani.com/gallery/25/7588_28_10_18_7_57_41_257832188.jpeg)

Checked out the jar sterilization station - a restaurant quality cooker, the bottom has 2" of oil in the bottom of the pot!  Gets hot and stays HOT.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_37_257821215.jpeg)

A blue bin the corner catches my eye, asked what's in there, what else?  More Portuguese products:   here a 3 month old batch of Red Pepper hot sauce which they will can in about a month.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_39_257831761.jpeg)

Alright, 4 hours and my 2 tuna trays are done - home smells great!

(http://alantani.com/gallery/25/7588_28_10_18_7_57_47_257852477.jpeg)

Head on back to the yard, and tuna packages are opened & allowed to cool.

(https://alantani.com/gallery/28/7588_28_07_19_1_08_51.jpeg)

It is 2pm and we begin the cleaning process,  first peel back the skin, and quarter out the loins.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_10_257951680.jpeg)

Pull out all the bones, pick off any black skin and MAKE SURE you cut out all the black blood line - Manuel was stern on this step!

(http://alantani.com/gallery/25/7588_28_10_18_7_58_03_257922131.jpeg)

We were allowed to eat as much of the cooked tuna as wanted -

(http://alantani.com/gallery/25/7588_28_10_18_7_58_03_257921944.jpeg)

Cleaned tuna loins go into sterilized trays.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_59_257911634.jpeg)

Production line is prepped, we have 350 pint jars ready to go.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_52_25787572.jpeg)

We have enough of the home-grown Serrano chili peppers - Hot and tangy - I had one.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_51_25787324.jpeg)

Plenty of garlic cloves.

(http://alantani.com/gallery/25/7588_28_10_18_7_57_56_257892277.jpeg)

Several cans of... you guessed it, Portuguese Olive Oil,

(http://alantani.com/gallery/25/7588_28_10_18_7_57_55_257891733.jpeg)

Manuel, setting up the production table to his liking, he was Command & Control.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_15_25797743.jpeg)

Electric knives made for precise cuts, with a jar as a guide to the length of the cut, we could only fill the jars to the ring below the rim, that was it, PERIOD.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_15_25797215.jpeg)

Now we are packing the jars, and my job for 5 1/2 hours was that of a jar packer!  and per Manuel, we were the last line of quality assurance, to recheck each loin going in the jars for NO Black Blood Line, NO Bones, NO black skin.  

(http://alantani.com/gallery/25/7588_28_10_18_7_58_19_257991982.jpeg)

My last job before the jar left my hand was to stick my index finger into the jar to make room for the red Serrano chili pepper - Per Manueeeeeeel, the pepper goes EXACTLY in the middle of jar - I'm an invited guest, who am I to make the rules.   Remember this is Manuel's Grandmother's family recipe, and it is followed EXACTLY each and VERY TIME they make canned tuna.  EVERY TIME.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_20_258002420.jpeg)

Manuel does the red chili pepper stuffing, EXACTLY in the middle of the jar.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_22_25801609.jpeg)

3 garlic cloves go onto of the tuna,

(http://alantani.com/gallery/25/7588_28_10_18_7_58_23_25801836.jpeg)

teaspoon of sea salt goes on top of the tuna,

(http://alantani.com/gallery/25/7588_28_10_18_7_58_36_258061706.jpeg)

2 tablespoons of tomato sauce goes on top of the salt,

(http://alantani.com/gallery/25/7588_28_10_18_7_58_26_258031431.jpeg)

Next person uses a butter knife to rim the inside of the jar to release any air bubbles,

(http://alantani.com/gallery/25/7588_28_10_18_7_58_30_25804146.jpeg)

a floater of EVOO (extra virgin olive oil) is added to the top of the jar,

(http://alantani.com/gallery/25/7588_28_10_18_7_58_33_258051102.jpeg)

Processed jars and wiped clean, and a lip and screw ban is added, ready to be boiled for 1 1/2 hours.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_49_258092164.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_58_36_25806865.jpeg)

As soon as we had 114 processed jars, they went into one of four pots and boiled to complete the canning process.

(http://alantani.com/gallery/25/7588_28_10_18_7_58_45_258082163.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_8_53_01_258121700.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_58_53_25810642.jpeg)

These are all good, hard working people, who love to fish and shoot birds, both upland game and waterfowl, interesting, they don't hunt for big game, like deer or elk.  But process pigs galore and make their own linguica, blood sausage, hams and bacon.

5 1/2 hours later, we are done, every thing is cleaned up, sterilized with bleach solution, and we sit down for dinner, and you guessed it,

Albacore Tuna!!!!   Here is a delicious meal, baked albacore tuna with potatoes in a home-made linguica-red pepper sauce mixture with enough garlic cloves to make any Italian blush!!!!

(http://alantani.com/gallery/25/7588_28_10_18_7_57_09_257701995.jpeg)

I brought some wine, and we enjoyed the finish of a great day together - and they all say HELLO to you all!

(http://alantani.com/gallery/25/7588_28_10_18_7_57_13_257711506.jpeg)

All done, we processed:

480 lbs. of Albacore Tuna

into 315 pint jars

and my share is 28 jars to have and enjoy with you,

Was told NOT to open a jar for at least 6 months, to allow all the flavors to marry - and best to wait 2-3 years!  That is what I was told.


OH!  Did I tell you they were Penn Fans!!!  Check out what is hanging from the ceiling!

(http://alantani.com/gallery/25/7588_28_10_18_8_53_02_25812196.jpeg)

(http://alantani.com/gallery/25/7588_28_10_18_7_57_12_257711354.jpeg)















Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Bryan Young on October 28, 2018, 04:12:38 PM
WOW. Looks delicious. I don't think I could wait 6 months - 2 years though.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on October 28, 2018, 06:55:51 PM
Got a text from Wayne telling me what he was doing.  I was up in San Pablo bay fishing for sturgeon.  No surgeon but several striped bass.  Thanks Wayno for the report.  Those things are really fun.  I remember doing that with tomatoes when I was a kid.  The whole family got together to can tomatoes.  This canning stuff is becoming a lost art.  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: conchydong on October 28, 2018, 10:45:52 PM
That was a fascinating and most interesting post and my nomination for post of the year in the recipe section.
Excellent!

Scott
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Tightlines667 on October 28, 2018, 10:57:16 PM
Nice :)
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: swill88 on October 28, 2018, 11:01:00 PM
Quote from: Tightlines666 on October 28, 2018, 10:57:16 PM
Nice :)
X2
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: swill88 on July 29, 2019, 08:10:04 PM
Fast forward 9 months...

This is all that's left of the jar gifted to me by Wayne and Jennifer.
(https://alantani.com/gallery/28/12788_29_07_19_8_15_40_288391985.jpeg)


Added just a little mayo, salt, pepper & spices for unbelievable albacore salad.  Thanks!

Steve

Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Crow on July 29, 2019, 08:26:27 PM
Looks a lot better than "Chicken of the Sea" !!
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: humboldtdan on July 29, 2019, 08:49:13 PM
I am curious why it is cooked twice; once outside the jar and then inside?
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Alto Mare on July 29, 2019, 09:31:34 PM
Those guys know what they're doing, I enjoyed mine very much.
Thanks again Wayne!

Sal
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on July 29, 2019, 11:32:28 PM
Quote from: humboldtdan on July 29, 2019, 08:49:13 PM
I am curious why it is cooked twice; once outside the jar and then inside?

Humboldtdan!
Cause that's the way they have done it for 4 generations.  I didn't ask questions, I just kept the camera clicking and stuffing albacore tuna into large mouth pint jars.  I didn't ask why 400 degrees, or why 1 1/2 inches of water in the pan.  That is just the recipe.

Steve, so very glad you enjoyed your jarful of tuna.

Wayne

Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on July 30, 2019, 12:10:44 AM
Quote from: humboldtdan on July 29, 2019, 08:49:13 PM
I am curious why it is cooked twice; once outside the jar and then inside?

I believe the second "cooking" is not really cooking but the sterilization process.  You have to get both the jars and contents up to temperature for a period of time to complete the canning process.  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: jigmaster501 on July 30, 2019, 10:28:38 AM
The second cooking I am hoping is providing 2 critical factors. 1 being the destruction of vegetative bacteria and 2 being the penetration of the acid from the tomato sauce to bring the pH of the tuna down below 4.6 inhibit Clostridium botulinum toxin formation.

Boiling a 212F will not destroy Clostridium botulinum spores as you would need a retort (pressure cooker) to bring the temperature up to 250F for a time period sufficient to penetrate the coldest portion of the jar.

These recipes can be scientifically validated and tweaked by a local university with a food science department to ensure a safety factors are achieved.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on July 30, 2019, 03:32:49 PM
Jigmaster501!

I have a jar if you wish to test it!!!

Let me know.

Wayne
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: jigmaster501 on July 30, 2019, 08:17:18 PM
I would have it tested for you. If it came back safe, I would eat it all.

Seriously, if your friends want to validate this process, I can recommend them to someone. Having a clear understanding of all the critical factors is always a good thing.
Quote from: El Pescador on July 30, 2019, 03:32:49 PM
Jigmaster501!

I have a jar if you wish to test it!!!

Let me know.

Wayne
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: humboldtdan on July 30, 2019, 09:47:35 PM
Ok, I didnt realize they were not pressure cooking the second time.  Doing it all at once may reduce excessive drying of the tuna, but there should be plenty of liquid with the tomato sauce and olive oil.  Looks tasty!
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Brewcrafter on July 31, 2019, 03:58:18 AM
Always learning on this site!  Until Jigmaster mentioned it I never considered pH of the actual food vs. the solution (sauce) it is in, I have always considered pH of a sample to be consistent (to be fair, I'm always dealing with solutions - if your beer has major solids in it then somewhere something has gone seriously wrong...).  And there is that whole Pasteurization Units thing, but basically as he pointed out it is all a function of the factors of time/temperature/pressure.  This whole recipe sounded really, really good.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: scrinch on July 31, 2019, 05:15:21 PM
Maybe the second cooking step had something to do with that index finger that was stuck into the EXACT center of the jar to make room for the serrano chile!   ;D
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: jigmaster501 on July 31, 2019, 06:55:11 PM
To be fairly honest, many people have gotten sick and died over the years from family recipes just like this. It is unfortunate but some people just got lucky with family recipes and no one became ill. Many were not so lucky. My career in regulatory food safety has had me at the forefront of many illnesses and outbreaks.

I always encourage people canning, brining, fermenting, curing, canning, etc at home without advanced food science training to reach out to a process authority to validate a process like this.

Often times, the family recipe was just on the borderline of safety and now an ingredient is no longer available or was changed ever so slightly and now you are at risk for botulism. This happens quite often in the food safety world.

The pH of the tomato sauce will likely be much lower than that of the tuna and chilies and you have many factors to consider when trying to reach an equilibrium target pH. You have buffering capacities of the ingredients being acidified, the ratios of acidulants to ingredients needing acidification, heat treatment to destroy vegetative cells of pathogens and also spoilage microorganisms which can feed off of the acid in the container and cause the pH to rise while on the shelf in the closet.

Much of what I say probably gets people's feathers up because no one wants a family recipe to be questioned because people always take pride in their recipes. I would rather make someone uncomfortable and tell them the truth than to hear that they got sick and deal with the guilt that I didn't speak up.

I will add to my food safety for all post when I have time to address canning, etc. Things have been busy for me lately.

Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on September 10, 2019, 02:01:55 AM
I received a text from gigantic tomato growing contractor friend Jim, just as we landed in Juneau, AK on our way to Gustavus to fish with Gary the BUTT MAN.   Text said, "Albacore Tuna canning is ON with Portuguese Contractor guys!   You IN???"

Of course I'm in, we started the process last Friday nite.  Manuel purchased 25 albacore tuna from the Fort Bragg, CA docks.  Here they are being delivered - frozen SOLID!

(https://alantani.com/gallery/29/7588_09_09_19_6_38_55_292971031.jpeg)

(https://alantani.com/gallery/29/7588_09_09_19_6_39_00_29298780.jpeg)

(https://alantani.com/gallery/29/7588_09_09_19_6_39_01_292951814.jpeg)

The tuna were washed and make ready for a night in the cooler.

(https://alantani.com/gallery/29/7588_09_09_19_6_40_22.jpeg)

I took off to 3 Target stores to buy as man wide-mouth PINT jars as I could find.   Did find 18 cases with extra lids & bands.

(https://alantani.com/gallery/29/7588_09_09_19_6_38_52_292962076.jpeg)

Next morning we arrived at 4 AM, back at the shop to begin to process the fish.

Cut off the heads and tails, and wrap in 2 layers of AL foil.

(https://alantani.com/gallery/29/7588_09_09_19_6_39_13_293021500.jpeg)

I grabbed my three fish,  headed to Dominick's to drop one.  He was a true gentleman to get up at the early time of 5 AM and cook this fish for 4 hours.  THANK YOU SIR!!!!!

(https://alantani.com/gallery/29/7588_09_09_19_6_39_14_29303548.jpeg)

My fish were smaller and was told to cook them for 3 1/2 hours.   Dominick was nice enough to drive his fish over to the shop.

Buddy Jim is the cutter, I'm the loin stuffer.

(https://alantani.com/gallery/29/7588_09_09_19_6_39_19_293041303.jpeg)

Looking down the line,  Here is how we processed it:    4-5 garlic cloves, one hot Serrano pepper, 1 tsp. salt and 2 Tbs. Tomato sauce.  Top with EVOO, rim with butter knife to releaes the air in the jar, hit it again with a floater of more oil, wipe the rim, put on lid and band.  

(https://alantani.com/gallery/29/7588_09_09_19_6_41_12.jpeg)

Garlic is from Costco, peppers were grown in backyard of Manual

(https://alantani.com/gallery/29/7588_09_09_19_6_39_26_293061172.jpeg)

As a tray was filled with completed pint jars, off to the hot water bath for 90 minutes of boiling water, covered.

(https://alantani.com/gallery/29/7588_09_09_19_6_39_25_293061928.jpeg)

All told, the 25 tuna were processed into 346 pint jars.

My haul was 32 jars.

(https://alantani.com/gallery/29/7588_09_09_19_6_40_52.jpeg)

They brought out this cheese during our meal after all the work was done.  All I can say is the taste is FANTASTIC!!!!!

(https://alantani.com/gallery/29/7588_09_09_19_6_39_32_29308138.jpeg)

(https://alantani.com/gallery/29/7588_09_09_19_6_38_50_292959.jpeg)

These concrete contractor guys were all crazy, BUTT the hardest working people I've seen.  Had another great time with them.   Can't wait for the next call.  I put an order in for their home-made Linguica.  Let's see...

Jennifer is making a label to put on top of the lid then Dominick I'll stop by to say THANK YOU for your help.

Wayne







Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: swill88 on September 11, 2019, 12:03:41 AM

You're a good man Charlie Brown!

I'll be there by the 28th.

steve
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on September 11, 2019, 02:18:15 PM
Stevemeister!

Next time in town, I have a jar with your name on it.  If the SF Bay Area is not a future destenation, I'll send one in the mail to you.

Let me know.

Check out the labels Jen made for our canned tuna jars!!!

The woman is amazing.

(https://alantani.com/gallery/29/7588_11_09_19_7_08_26_29317923.jpeg)

AND... she made a stack of the same labels for construction buddy Jim.   

(https://alantani.com/gallery/29/7588_11_09_19_7_08_46_293181287.jpeg)

Man, what REELY do us guys have to complain about????

Tight lines.

Wayne
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Donnyboat on September 11, 2019, 05:50:45 PM
Great report Wayne bizzy day looks good, thanks for taking us along, cheers Don.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Fishy247 on October 10, 2019, 09:45:42 PM
That's awesome Wayne! Looks like a fun time with good people!
Not to mention a heckuva reward....
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: mo65 on October 10, 2019, 11:39:26 PM
Quote from: Fishy247 on October 10, 2019, 09:45:42 PM
That's awesome Wayne! Looks like a fun time with good people!
Not to mention a heckuva reward....

   I'll second that motion! Looks great Wayne! 8)

   
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on October 22, 2020, 11:19:33 PM
Well... we are doing it again!!!!

Portuguese canned Albacore Tuna!!!!    The Portuguese way.

Call came in last Saturday at 7 AM, Manuel asking "where are you??""   I thought of a couple of great answers, BUTT he is NOT that guy to take the funny ones!!!! 

He said, we're canning today, get over here.

I went over there, and picked up my 2 albacore tuna, ready to go.

The crew prepped the fish by cutting off the heads YES< saving them for Portuguese fish soup in the near future, and the tails.   Doubled wrapped in AL foil.

Fish were smaller this year, net weight around 16 lbs.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_48_335171209.jpeg)

I immediately called Dominick, woke him up, to ask if he would bake one tuna for me.   PRAISE GOD the answer was YES!!!

Instructions were the following:

Fill the pans with 1" of water, bake at 375 degrees for 3 1/2 hours.   No more, no less.

Done with the baking, I headed down to the shop to begin the process of peeling off the skin and remove the long fins.

These guys are set up to do some serious canning.  Each large pot holds 28 jars, and he has the stoves & propane tanks to run 6 pots at one time.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_55_33519912.jpeg)

(https://alantani.com/gallery/33/7588_22_10_20_6_10_57_33520623.jpeg)

We have the usual YAK time, while we loined out the fish, cut them into small thin pieces, put them in the pint jars, added this!!!   A HOT pepper.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_52_3351881.jpeg)

3-4 garlic cloves, 1 tsp. sea salt, 2 Tablespoons of Tomato Sauce, then down the line to fill with EVVO, use a knife blade to release any bubbles from the jar,

cap it with a boiled lid and band and screw tight.

Time for a break, we enjoyed this lemon-flavored pudding tart.  Delicious with hot black coffee.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_45_335162472.jpeg)

Check these out.  3 trash bins half full of a marinating Portuguese Red Pepper Sauce.   2 ingredients:  Red Peppers and salt, stirred twice a day, ferment for 3 months.

(https://alantani.com/gallery/33/7588_22_10_20_6_11_19_335291481.jpeg)

The orange pail is a batch is the REELY hot stuff.

These are waiting to be boiled.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_59_335211040.jpeg)

(https://alantani.com/gallery/33/7588_22_10_20_6_11_04_33522948.jpeg)

(https://alantani.com/gallery/33/7588_22_10_20_6_11_03_33522490.jpeg)

Once out of the hot water bath, each jar is wiped down, and we wait for the magical sounds of jar lids popping down for a perfect seal.

(https://alantani.com/gallery/33/7588_22_10_20_6_11_14_335272326.jpeg)

(https://alantani.com/gallery/33/7588_22_10_20_3_56_01.jpeg)

The money shot!!!!

(https://alantani.com/gallery/33/7588_22_10_20_6_11_14_335271878.jpeg)

We are done, my haul is 29 jars, a large #10 can of Tomato Sauce and a fresh bottle of EVOO.  I gave the EVOO to Dominick.

(https://alantani.com/gallery/33/7588_22_10_20_6_10_42_335141120.jpeg)

And some of these French Peppers, they are either sweet or HOT!!!   The only way to tell is to take a bite!!!!
   
(https://alantani.com/gallery/33/7588_22_10_20_6_11_27_335312098.jpeg)

When I left home this morning, here is what I saw!!!!   The City of San Francisco all aglow!!!

(https://alantani.com/gallery/33/7588_22_10_20_6_11_06_335242041.jpeg)

(https://alantani.com/gallery/33/7588_22_10_20_6_11_08_335252060.jpeg)

and OHANA thanks to Dominick for stepping up and baking a tuna for me.

And to Rancanfish, he did a Birddog for me and found 2 cases of pint jars - wide mouth

and to MAXED OUT Ted!!!   he sent me 2 boxes of new lids and it was well appreciated.

THANKS, Gents for all you do!!!!  Some jars are in the mail to you both.

Wayne






Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Rancanfish on October 23, 2020, 09:13:23 PM
Yee haw Wayne.  You didn't have to reward my minor contribution but.....I am really excited to taste my first ever fresh albacore.  I am 66 years old and a tuna virgin.  Many thanks for thinking of me.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on October 24, 2020, 04:49:54 AM
I found 3 cats hanging at my back door.  The house stills smells like a cannery.   ;D  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: RowdyW on October 24, 2020, 05:26:07 AM
That is cruel. They could have left them in a box.  ::) ::)           Rudy
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: gstours on October 24, 2020, 01:47:56 PM
After reading this i got to thinking what was cruel was getting up that sleeping bear with a stick to bake your tuna while you eat tarts! :o
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: El Pescador on October 24, 2020, 03:34:15 PM
Quote from: gstours on October 24, 2020, 01:47:56 PM
After reading this i got to thinking what was cruel was getting up that sleeping bear with a stick to bake your tuna while you eat tarts! :o

Gary,

YOU THINK I'D TRY to wake up Dominick????   NO WAY,   I had Linda run tackle for me.

I'm always a thinking man!!!!

Wayne
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on October 24, 2020, 05:34:39 PM
Yeah, I don't do mornings very well.  Who ever decided we need to go fishing at the crack-o-dawn???  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: gstours on November 09, 2020, 04:08:29 AM
Dominick,  i,m wondering if the boats have left you oar the women for being a good sleeper in person?   Tiptoes hurt more than horn toots of what I can remember? ???
   Butt here is a good reason to be fashionably late..... you might have learned this from Linda,  ???? :-X
  Either way a little tuna on the trade winds of a jet can be paired with some  wine and make a great starter of.... when r we goin fishin?? ;D
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on November 11, 2020, 12:57:04 AM
Quote from: gstours on November 09, 2020, 04:08:29 AM
Dominick,  i,m wondering if the boats have left you oar the women for being a good sleeper in person?   Tiptoes hurt more than horn toots of what I can remember? ???
   Butt here is a good reason to be fashionably late..... you might have learned this from Linda,  ???? :-X
  Either way a little tuna on the trade winds of a jet can be paired with some  wine and make a great starter of.... when r we goin fishin?? ;D

Were you testing some of your home brew when you posted this?   ;D ;D I could not follow it all.  ::) :-* I can be grumpy as a bear in the morning.  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Rancanfish on November 11, 2020, 03:33:10 AM
You are a funny man, but I went 'huh?' too. Gary is having fun, or auto correct is enjoying a busy day.
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on November 11, 2020, 04:50:12 AM
Yup Randy, Gary is a very funny man.  Enjoyed many a day laughing and fishing with the Buttman.  Dominick
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Rancanfish on November 11, 2020, 05:07:59 AM
I meant you jester sir.   :D
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Rocket Dog on November 11, 2020, 05:39:13 AM
Oh my. After reading this thread, I have to now find some albies and learn how to can the Portuguese way!
Title: Re: Making Portuguese Canned Tuna Oct. 27, 2018
Post by: Dominick on November 12, 2020, 03:58:27 AM
Quote from: Rancanfish on November 11, 2020, 05:07:59 AM
I meant you jester sir.   :D

https://www.youtube.com/watch?v=E84VqqCPI7w

You think I'm funny?  Whatayoumean?   :D ;D ;D  Dominick