Oregon Albacore is ideal for the cook because of the many forms to choose from. During the season (usually late summer through early fall), you can buy fresh albacore right from the fishermen on the dock. At the market, you’ll find Oregon Albacore that was frozen at sea, meaning fresh when the fish was in pristine condition, only moments out of the ocean. Or you can enjoy the flavor and convenience of canned albacore, prepared in small batches and cooked just once, which seals in all the flavorful juices and nutrients, including the valuable Omega-3s.

Flavor/Texture Profile: Albacore has a mild tasting flavor and firm-when-cooked texture. The flesh is light beige to pink in color and turns near-white when cooked. Uncooked loins tend to be soft and should be handled carefully to avoid flesh separation.

Cooking/Serving Tips: Albacore lends itself to a variety of preparation methods.

Oregon Albacore Loins – boneless wedge-shaped pieces: Whole loins are excellent coated with olive oil and a light spice rub and grilled, poached in a flavorful broth, or seared in a hot skillet. The center should still be pink to preserve the moist texture and delicate flavor.

Oregon Albacore Medallions: small steaks cut from the loin, usually about 1 inch thick. These can be marinated briefly and then are best cooked with quick, high-heat such as broiling, grilling, or sautéing.

Loins and steaks can be marinated in a tangy soy, citrus or fruit-based sauce and grilled on the barbeque; seared stovetop with olive oil and garlic; broiled with a simple butter and fresh herb baste; or served raw, sashimi style. Avoid over cooking.

Oregon Canned Albacore: Use in salads, pastas, and other main dishes, as well as tuna melts and sandwiches.