How to Can Your Fresh Albacore Tuna

Ingredients

For the Fish:

  • 1 pound Oregon albacore tuna

  • Kosher salt, to taste

For the Infused Oil:

  • 1.5 cups olive oil

  • 1 sprig thyme

  • 1 tablespoon kosher salt

  • 1 clove garlic, crushed

  • .5 sprig rosemary

  • 1 lemon peel, sliced into strips

 

Directions

 

1.     Gather the ingredients.

2.    With the help of a sharp knife, cut fish into large chunks about 1-inch thick. Generously sprinkle pieces of fish with salt on both sides.

3.    In a deep saucepan, mix infused oil ingredients. Slowly heat oil mixture over medium heat until you begin to see a gentle simmer.

4.   With the help of a food thermometer, check that the oil is close to 160 F. Hold this temperature for about 15 minutes and then turn off heat. Cover the pot and leave oil to cool off for approximately 45 minutes.

5.    Once oil has cooled, turn heat back on to medium and heat it up again to 150 F. Once you've reached this temperature, slip in the fish and arrange pieces in one layer, so fish is completely covered in oil.

6.   Turn off heat and cover pot again. Let fish steep in oil for another 30 to 45 minutes.

7.    After fish has steeped in hot oil, use a slotted spoon to remove it and transfer it to clean plastic or glass container.

8.   Let oil cool to room temperature, then strain through a piece of cheesecloth or fine mesh and pour it over fish. Make sure you do not include any liquid that the fish gave off during cooking. You want oil only to cover the fish. If your infused oil seems too contaminated with fish bits, use clean olive oil if needed. With just oil covering it, the fish will last in the refrigerator for two weeks.

Recipe by: Hank Shaw

Guest User