Lemme know if you ever want to try again because holy crap I'd be in.
Tuna 2024
- Thread starter SilverFly
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SilverFly
Legend
Not sure the bigger multi-day boats would be the best choice. I know there are some smaller, express style charters, not unlike Nick's boat that do run-and-gun day trips. I wanna say there is one that has done fly trips focused on the standard-grade 20-40+ pound yellowfin and bluefin. And of course yellowtail. Hope that can happen up here someday, but until a reliable bluefin fishery is figured out, I totally understand charters not willing to commit to that kind of lottery odds expeditions. Especially since it would require very different gear and tactics.
Glad I'm not the only one who gets that vibe... assuming you're talking about the AI chat.
Glad I'm not the only one who gets that vibe... assuming you're talking about the AI chat.
I’m not understanding what you’re talking about. Help me please, I’m a old man and a lot of things go over my head.
SilverFly
Legend
Happens to me all the time Al.
PNW bounty. Tuna tacos. Besides the albacore, some fresh lettuce, tomato’s, jalepenos, cilantro and onions (pico) from the farmers market. Lightly seared tuna in a fish taco is next level. Buttery sweet and briny with the fresh taste of local produce is an amazing combo.
Damn..you ought to write for restaurant menus
Thawed some albacore from my September 14th trip with @Cabezon, @SilverFly and @Bagman with Captain @Nick Clayton and Deckhand Cal. Sushi rolls with avacado, sliced cucumber, sweet carrots (our garden), sushi rice, nori and the star of the meal:
My wife also seared a portion after marinating it in fresh grated ginger, crushed garlic, soy and mirin. No leftovers. Huh!
My wife also seared a portion after marinating it in fresh grated ginger, crushed garlic, soy and mirin. No leftovers. Huh!
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Seared some loins last night to have with family.
Looks good and reminds me my knives need sharpening and are dull (yours clearly is not).
The fillet knife used was not dull this time.
A sharp knife is a game changer on albacore because of how delicate the meat is. I know it's way overkill, but since I do sushi/sashimi/poke nights at my house dang near at least once a week, I finally treated myself to a carbon steel Japanese knife. Haven't even had to sharpen it after a year of use. Just crazy how well this thing holds its edge.
Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
www.hocho-knife.com
Very nice! (Very, very nice!)A sharp knife is a game changer on albacore because of how delicate the meat is. I know it's way overkill, but since I do sushi/sashimi/poke nights at my house dang near at least once a week, I finally treated myself to a carbon steel Japanese knife. Haven't even had to sharpen it after a year of use. Just crazy how well this thing holds its edge.
View attachment 131224Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
I spent part of yesterday morning sharpening all the kitchen knives with a bit of extra time on my "fish" knife using an 8000 grit wet stone. Sharp sure helps.
wanderingrichard
Life of the Party
We used one of those to cut our wedding cake. K's dad freaked at the size of it.A sharp knife is a game changer on albacore because of how delicate the meat is. I know it's way overkill, but since I do sushi/sashimi/poke nights at my house dang near at least once a week, I finally treated myself to a carbon steel Japanese knife. Haven't even had to sharpen it after a year of use. Just crazy how well this thing holds its edge.
View attachment 131224Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
Takayuki Iwai Aogami No.2 Kurouchi RS Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm
The NYT connections game is for y'all today
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