Albacore Tuna Half Loins | Alaska Gold Seafood
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Prized by sushi fanatics, this albacore tuna is truly special. Caught off the coast of Washington state while they are building up fat for winter, these tuna are line-caught and blast frozen immediately upon reaching the boat to preserve freshness. Most customers agree that the best way to enjoy our albacore tuna is in a sushi or poke recipe.
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Albacore tuna is caught all over the world. But it is widely regarded among sushi chefs that the line-caught albacore tuna caught off our Pacific Northwest Coast is the best tasting and most nutritious. What makes them the most delicious and nutritious is the fat. As a highly migratory fish, the albacore tuna we catch off the Pacific Northwest coast is at its peak in terms of consuming nutrients as it prepares for its trans-Pacific migration. Gorging on sardines, anchovies and herring make these albacore tuna rich in heart-healthy oils.
These albacore tuna are not just line-caught, they’re bled and then blast frozen immediately on the boat for supreme quality. Using freezers that get air temps down to -30 or -40 F gets the core temperature of the tuna down to zero degrees. Getting the tuna this cold prevents "oil migration" and keeps the quality intact.
In our fishermen-owned co-op, a great number of our salmon and halibut fishermen scream with glee when these albacore tuna loins are available because they recognize the work involved to achieve a quality albacore tuna. Their boats are frequently provisioned with our canned tuna as well.
And our albacore tuna is sustainably caught. Our line-caught albacore tuna is considered one of the healthiest fish on the planet, both for body and planet. Line-caught albacore tuna caught off the Pacific Northwest coast gets a “Super Green” rating from the Monterey Bay Seafood Watch and is MSC-Certified.
If you’ve had our popular canned tuna, these are the loins from which the medallions for the canned tuna are cut. These loins are cut in half, and then vacuum-sealed in seven to ten-ounce packages.
Customers tend to do 3 things with the loins:
1) Make Hawaiian-style poke. See this wonderful albacore tuna poke recipe.
2) Make sushi rolls with a sharp knife, some rice and seaweed.
3) Sear them for no longer than 2 minutes a side so they are beautifully pink and rare inside and browned and slightly crispy on the outside.
Another popular option seen in fancy restaurants is an albacore crudo. Thinly slice the albacore loins onto a serving plate. Scatter some Castelvetrano olives, two teaspoons of drained capers, and freshly zested lemon. Finish with extra virgin olive oil and a pinch of sea salt.
Most importantly, you should enjoy these albacore tuna loins. They are something special.
**Pro tip: When making sushi, it is much easier to cut these loins when they are still partially frozen.
Each 5-pound box should contain 5 pounds of albacore tuna loins, which are cut in half, vacuum-sealed in packages averaging 7 to 12 ounces.
Albacore tuna is also known as white tuna, so you can expect our tuna loins to be paler in color compared to other tuna varieties, like yellowfin tuna.
- % Daily Value *
- Total Fat1.5g2%
- Saturated Fat0.5g2%
- Trans Fat0g-
- Monounsaturated Fat0.5g-
- Total Carbohydrate3g2%
- Dietary Fiber0g0%
- Total Sugars0g-
- Include Added Sugars0g0%
- Vitamin D5mcg25%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Each 5-pound box should contain 5 pounds of albacore tuna loins, which are cut in half, vacuum-sealed in packages averaging 7 to 10 ounces.