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albie recipes

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=3999
Printed Date: 31 May 2026 at 5:56pm


Topic: albie recipes
Posted By: CanadianJohn
Subject: albie recipes
Date Posted: 08 Mar 2004 at 1:59pm

one of my favorite fish is albacore, chicken of the sea. i took one home yesterday from my outing on lethal and being my first time cooking it had to settle for a recipe that works for any fish: thin strips marinated in lemon, lime and chilly sauce and lfash fried.

are there any ways that bring out the best in this fish? preferred ways of cooking it? the way i did it tends to overpower any fish, they end up all tasting the same.

one way i'd like to try is thick steaks seared on both sides and edges and a bit tar tar.



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Replies:
Posted By: KingfishSi
Date Posted: 08 Mar 2004 at 2:02pm
Try this CJ...

1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika

Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.

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Keep knockin', nobody's home.

Posted By: Bender
Date Posted: 08 Mar 2004 at 2:07pm
Theres one from Sam mossman in the latest fishing news - it looks pretty good.

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Nobody has ever come up with a great idea after a second bottle of water.

Posted By: CanadianJohn
Date Posted: 08 Mar 2004 at 2:12pm

thats sounds pretty good si. actually it has lots of the flavours i like, cayenne, PAPRIKA, and the fruit juices. likely would work better then what i did cause the thickness of the steaks would let the centre of the flesh remain tuna tasting. cheers for that.

i'll give it a read bender, thanks.



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Posted By: KingfishSi
Date Posted: 08 Mar 2004 at 2:21pm
If you like those flavours CJ, you should try this on your chicken.

No exact measurements here, just guess work but it always tastes great.

� chicken pieces
� fresh lemon juice
� paprika
� butter

In a bowl add the lemon, paprika and a good amount of butter. You want the mixture to be quite thick but still more liquid. Put in the microwave and zap until you can stir the butter in. Put the chicken pieces into a plastic bag and pour in the mixture. Rub mixture into chicken and leave for atleast 30 minutes to marinate. If you want the mixture to really soak in remove the chicken skin before hand or just prick the chicken with a fork a few times. Cook in the oven as you usually would and wallaaah. I love chicken this way, it gives it a great tang.

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Keep knockin', nobody's home.

Posted By: SaltyC
Date Posted: 08 Mar 2004 at 6:29pm

Favourite way to eat albies is just cut into about 4cm cubes and tossed on the bbq so that they are seared on all sides but still pink in the middle. You can give them about 20 minutes in a mix of soy sauce and garlic first if you want to beef the flavour up a bit.

 

Second best is mix some braedcrumbs with freshly chopped corriander and some grated parmesan cheese. Whip up a couple of eggs. Dip your albie steaks into flour then egg then breadcumb mix, back into the egg and breadcrumbs again then fry in a good olive oil. But don't overcook! As soon as the breadcrumbs get a bit of golden brown whip em out.

 

This is making my mouth water, off home to cook some snapper.

Posted By: dustin
Date Posted: 09 Mar 2004 at 5:40am

I love all tunas cut into about one inch steaks and pan-fried.  Lay steaks on a piece of kitchen towel and lightly sprinkle with pepper and italian seasoning.  Heat up oil with a little chopped up garlic and shallots till it's sizzling then fry one side and then the other.  Tuna cooks real fast, you'll literally see it cook before your eyes.  Finish with a little soy sauce and finely sliced spring onions. 

Of course there is also sashimi, albacore is a white meat tuna and ideal if you haven't tried a raw fish dish before. 

cheers - dustin

Posted By: Barrie
Date Posted: 09 Mar 2004 at 6:27am
can always remove the gut but leave the gut pocket intact (do this by beheading the Albie then makeing a small slice 5mm in front of the vent and ripping the entire gut free) and stuff with 1/4 onions, garlic, lemon, and apples wrap in tinfoil and bake untill cooked


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