Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
Sentiment: POSITIVE
One of my favorite ways to eat albacore is tuna poke.
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.
I do love fish, and I thought it was healthy without understanding the high mercury levels that fish like tuna, swordfish and halibut can contain.
I eat tuna fish every day for lunch. That's all I ever have.
Bluefin tuna is sort of like the cheetah of the ocean. It's the fastest fish. It's a warm-blooded fish. But it's got a $100,000 price tag on its head.
I love sashimi, mainly tuna sashimi. I will buy six pieces or so a day and just snack on them. Sometimes I wrap them up in my mini seaweed sheets.
Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'
Catfish has a nice firm texture and mild flavor.
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.