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Albacore Tuna belly fat

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    Albacore Tuna belly fat

    This last weekend we went to the lake house. The wife, along with my aunt, canned 40 lbs of fresh Albacore Tuna. We came home with a small amount of tuna belly fat. This weekend, got the TV on the patio setup for the 9am Oregon Duck game, planning on doing a butt, chicken and throwing on the tuna belly fat. Not to sure how to prep the belly fat.

    Cook it fat cap or down.

    Couldn't resist.

    Ya got pictures? Me no fresh tuna.


      Hmm... just the belly fat? I don't think you want to smoke it, it might render away. My first thought would be to cure it like pork lardo - https://www.thespruceeats.com/what-is-lardo-4778951

      this sounds interesting too: https://www.lacucinaitaliana.com/ita...hat-is-how-use
      Last edited by rickgregory; September 8, 2021, 08:33 PM.


        Sushi. Trust uncle Strat on this. Freeze the fish overnight to mitigate any parasite issues, then coat in in a bit of oil, season and smoke low and slow. I use my big chief(ubiquitous here in Alaska), but anything will work. When med. rare to medium, pull and rest. Then use as you would bbq eel in dragon style rolls. I do this method some with red salmon, and the occasional tuna that comes my way. Freakin' killer...



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