I am sure there is a lot of demand here from guys that can't get out for several reasons would be happy to take any fin... But you got to get them first... Any YFT, I would be bay to take. It cooks up.the best in my opinion.
It is illegal to sell sport caught fish in Alaska. If you don't believe me I can have a Trooper talk with whoever told you that BS. You can however share your catch as you see fit. And Subsistence harvest can be sold under some conditions.
SOUS VIDE ??@Bryantttt
Always defrost in the refrigerator if possible. If you want it quick, put it in a bowl with cold tap water, put it in your sink and turn the sink on so that it’s dripping into the bowl (overfilling and draining down the sink). This will defrost the meat in less than 30 mins.
I’ve used water circulators for probably 15 years or so and they are great for cooking white fish. As you stated, they aren’t great for tuna if you like your tuna rare. Furthermore, I wouldn’t use a sous vide machine to defrost anything I was not intending to cook in the machine. It’s more work setting up than just letting water do the trick in the sink.SOUS VIDE ??
Here is another way -- you can Sous Vide some species of the frozen fish.
Keep them frozen, keep in processor bag, set the desired final temp, place in the Sous Vide container, start, and go read the newspaper for a few minutes or prep your condiments.
I do STRONGLY recommend quick browing in a pan with olive oil and seasoning before eationg/serving.
I discovered this after I bought some tuna burgers from the processor and they were mush when fully thawed, -- with SV they come out done and ready to season. I have done this with Wahoo and Yellowtail with grest success.....don't over cook or it all get s tough.
I like my tuna raw or pink so I don't SV the tuna steaks/loins .....
OTHER THOUGHTS ?
i will try Avacodo oil. tksI’ve used water circulators for probably 15 years or so and they are great for cooking white fish. As you stated, they aren’t great for tuna if you like your tuna rare. Furthermore, I wouldn’t use a sous vide machine to defrost anything I was not intending to cook in the machine. It’s more work setting up than just letting water do the trick in the sink.
Also, one other comment, I would avoid using olive oil for searing. It’s smoke point is too low to act as a good oil for sautéing or searing (unless you are using light olive oil but that stuff has been treated with chemical solvents…I’ll pass). If you care about the oil’s health attributes use avocado oil as it’s smoke point is over 500 degrees and is good for your ticker.
Have a processor reservation........getting prices on shipping now, if it's only ~$1.50/lb, no issue, I'll pay for it...........I have 2 freezers at home and can probably freeze atleast 200 lbs.
Maybe I don't have that big of a "quandry".
For you experienced long range guys, on a 10 day trip, how many pounds (range) of tuna, wahoo and yellowtail would you hope/expect to land? (considering you are a decent/average fisherman and the fishing on the trip is average).
Picked up the fish at MCO - arrived in great condition, frozen solid in vacuum packed, meal size bags. Wife is ecstatic. We'll be eating well for Christmas and well beyond. Cost per pound =~$5.85 (135lbs, $600 for processing and 3 boxes to ship, $190 for shipping). Note, costs do not include the fishing trip, air fare there & back, hotel, etc.
I could have shipped back more fish. I shipped back all that I caught, but others (who had caught considerably more) offered fish to me that i did not take. Figure wife and I, who love eating good fish, 3lbs a week, plus a dinner party or 2, will take about 8 -10 months to consume what I shipped back. I want to eat it before it freezer burns.
Once we eat it up, good excuse to come back out to go fishing again. Oh, yeah right (wife reminds me), I already fish here pretty much every week and we usually eat fresh caught fish (But not yellowfin).
Now, tell me all about the bluefin. What are the best trips, tackle, fishing methods, how do they eat, etc. ??