TOO MUCH SASHIMI GRADE TUNA

Discussion in 'San Diego Long Range fishing Reports' started by NaplesJohn, Jan 25, 2015.

  1. NaplesJohn

    NaplesJohn Never Forget 343

    Location:
    Port Aransas, TX, USA
    Name:
    John
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    Wilderness Systems T-160...and just sold the boat!!!
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    Bigfishhateme likes this.
  2. PCH

    PCH El Nino 2015!!!!!!

    Location:
    North San Diego
    Name:
    Paul
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    Gregor 20
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    Spicy tuna hand rolls kick ass
     
    Bondrvr and dragonballs like this.
  3. dragonballs

    dragonballs I'm off probation

    Location:
    Arlington WA
    Name:
    Vance
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    40' ocean sport fisher
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    Sounds awesome
     
  4. lkatdpelicanfly

    lkatdpelicanfly Lizard Fish Slayer

    Location:
    sou cal
    Name:
    Frank
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    Kayak
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    X2...
    Thinking also time to attempt some smoked teriyaki smoked jerky..
     
  5. Workplacesafety

    Workplacesafety Reducing workplace injuries and illnesses

    Location:
    Long Beach Ca.
    Name:
    Jeff Bruner
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    14ft Valco, San Diego Long Range Boats
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    I've been cooking up Wahoo, Tuna, White Sea Bass. Halibut, Vermillion Rock Fish, and Old Yellers on a Weber Bar-B-Q. Works just fine.
     
  6. dh515

    dh515 I've posted enough I should edit this section

    Location:
    So Cal
    Name:
    David
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    Sportboats
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    When I get burned out on grilled, it goes in the smoker.
     
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  7. lowelld

    lowelld Member

    Location:
    irvine,ca
    Name:
    lowell
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    bath tub
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    I love Rosie's Poke on her Fisherman's Processing recipes website. I throw in a few minor variations, like a few drops of Worcestershire Sauce, cut back a bit on the soy, and add variable heat. The Yellowtail ceviche recipe is good too.
    These make great dishes to take to Superbowl parties.
    I bought a little gizmo at Stein Mart that has 2 small bowls that sit on 2 larger ice bowls and both are held in a metal frame. That way you can bring both YT & Tuna. Keeps the fish nice & cold & makes for a nice presentation. Serve with Sesame rice crackers.
     
    finishright and NaplesJohn like this.
  8. disD1

    disD1 Member

    Location:
    Marina del Rey
    Name:
    andy
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    disD1
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    Has anyone tried canning it, themselves?
     
  9. finishright

    finishright Well-Known "Member"

    Location:
    Oceanside Ca.
    Name:
    Mike Morris
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    prowler kayak
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    sam choys little poke book lots of good ideas
     
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  10. jerryl

    jerryl Well-Known "Member"

    Location:
    West Hills, CA, USA
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    Jerry
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    I've tried treating tuna like ground meat - season, add ingredients and turn into meatloaf.
     
  11. galen

    galen gfunk

    Location:
    escondido
    Name:
    galen
    Boat:
    15' inflatable "Pirate's Life"
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    Canned yft is great, a pinch of salt and top off with olive oil. Add whatever else you want, garlic, jalapeños, rosemary. Between my wife and I we can only eat so much fresh fish. I use the half pint jars, awesome for casserole, pasta or just put it on a cracker!
     
  12. scubasteve2989

    scubasteve2989 Member

    Location:
    San Diego
    Name:
    stan
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    None
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    Jarring it is an awesome option. You can put jalapenos ,teriyaki , etc and it lasts a long time.
     
  13. Olddog8

    Olddog8 Well-Known "Member"

    Location:
    Poway,ca
    Name:
    Rick
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    Sold long ago
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    Ive have also ground both YFT and YT, add spices to your mood and make fish burgers. A little teriyaki and pineapple slice on top is amazing. Got the idea watching Dinners, Drive-ins, and Dives, restaurant in Honolulu made fish burgers that way.
     
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  14. KnotyBuoyz

    KnotyBuoyz Not so newbie anymore

    Location:
    SD County
    Name:
    Randall
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    27x10
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    Yep that's what I do. Is time consuming but last longer and taste way better than freezing it.

    Get a big All American brand cooker if you get one. Bigger the better as it takes 2-2.5 hours per batch so you want to do as many jars as possible at one time. :D
     
  15. balik

    balik Newbie

    Location:
    Long Beach
    Name:
    Bob
    Boat:
    17 Whaler Dauntless
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    I like to make batches of good ole tuna salad! BBQ several pieces then add mayo, relish, mustard, diced celery, diced jalapeño and chopped green onions. Toast some rye bread and you've got yourself some killer sandwiches. I'm getting hungry...
     
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  16. palgsw

    palgsw Newbie

    Location:
    la ca
    Name:
    sherman
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    none
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    Make tuna kabobs with homemade soy/teriyaki. I'm not good at measuring and weighing, but this is basic recipe for 1.5-2 lbs of tuna.

    clean up filets and cut into 1.5 inch cubes

    1/2 cup olive oil
    1/3 cup light soy sauce
    5-6 tablespoons sesame oil
    5-6 tablespoons garlic powder
    5-6 tablespoons onion powder
    5-6 tablespoons ginger powder
    5-6 tablespoons sweetener (can use different sweeteners, brown sugar, molasses, agave, honey, etc.)

    Mix all sauce ingredients.
    Mix sauce and tuna cubes in ziplock bag, refrigerate and marinate for 2-4 hours.

    Grill cubes, eat with wasabi aoli dipping sauce (mayo and wasabi to taste). Make tuna tacos with leftovers
     
  17. Johnlgarrison

    Johnlgarrison The ultimate goal is memories not dreams.

    Location:
    Temecula CA USA!
    Name:
    Johnny Garrison
    Boat:
    Parker 2320 "Sticky Business 5"
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    Recipe #1 Mexican Sashimi
    Juice of one lemon and one lime
    1 jalapino pepper sliced very thin
    1 yellow wax pepper sliced very thin
    2 green onions sliced very thin
    2 table spoons Tapatio sauce
    1/4 cup soy sauce
    3 table spoons rice wine vinegar
    big handful of chopped cilantro
    Mix all the above ingredient and place in fridge for 1hour to 24 hours.
    Pour above over very thinly sliced yellow tail or yellow fin just before serving.
    Serve with Saltine crackers.

    Terrific appetizer for Football Game party.

    Recipe #2 Hot and spicy Tuna stuffed peppers
    Mix chopped yellowfin, green onions, eggs, panko bread crumbs and saracha sauce. Just mix it the way you like it. Take the mixture and fill Poblano peppers with the mixture and place them on the BBQ till tuna is cooked to your liking. I like them on the rare side so I cook them for about 8 to 10 minutes. The peppers are grilled and the tuna is hot.

    Recipe #3
    Make the above mixture but spoon the mixture into a frying pan with about 1/4" of hot oil and cook hot and spicy tuna cakes. They should be the size of a burger patty. Put them on a hamburger bun with everything you like on a burger. I like to grill pineapple slices and put teriyaki sauce on the burger. Saracha Mayo make it pretty good also.

    We had a pretty good season so I have been getting pretty creative. I am making myself hungry.
     
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  18. hagridfish

    hagridfish I've posted enough I should edit this section

    Location:
    Aurora Colorado
    Name:
    Kevin
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    None
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    I like tuna or wahoo stir fry. Cut the fish into 1/2" cubes. Chop up whatever veggies you like into bite size pieces. Heat up the wok with Yoshidas, lightly flour the fish cubes, and put them in the wok for a minute or two. dump in the veggies, stir it all up for just a minute or two, pour the whole thing over rice, and enjoy.
     
  19. jer dog

    jer dog Fishing is life

    Location:
    Garden Grove
    Name:
    Gerry
    Boat:
    One that floats
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    I CAN ALOT OF MY OWN tuna IN ITS OWN JUCIES ' PUT ALL THE OTHER STUFF IN FRESH BEFORE EATING ' I DO IT AT 15 POUNDS FOR 90 MINUTES '
    AND THE ALL AMERICAN PRESSURE COOKER MAKES IT THAT MUCH EASER
     
  20. KnotyBuoyz

    KnotyBuoyz Not so newbie anymore

    Location:
    SD County
    Name:
    Randall
    Boat:
    27x10
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    I use same cook time and factored in time for packing jars, heat up and cool down. Like the wide mouth jars better when packing.

    Take a quart jar mixed it with some macaroni noddles, onion, celery, diced jalapenos, some mayo in a two gallon bowl and your set for a few days. :D
     

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