Got some info on what ur upto with the tuna in the cans till? What liquid are they in and why etc? Future plans for the fish? Just curious as ive never kept a tuna in fear of it mostly going to waste, all i really know of is sashimi and steaks.

its great with a few beers.

nice and tasty, drained and on crackers=delish

Ta guys!

Paul: I've smoked a few and they're great that way, just have a fish though my pics so there are options other than sashimi and steaks. That said, this was a longtail and kind of buggered. I usually just let them go, but it was suggested I try canning one to see how they go.

It was cut into 1" steaks, put into brined and spiced water. I used bay and black pepper mostly, but then the bay packet was split so I gave the spice container a sniff and tipped the bay, and a few other oddments into the pot. Its then simmered for 2hrs. Next it was drained, popped on racks, and dried into the oven. out of the ovent and into the jars (chop sticks rule for this!), then topped up with oil. Oil, some places say olive, but it goes gluggy when chilled, so no. I would use canola, but then I had stacks of rice bran oil from a good special, so I used that instead. Fill the jars up with oil, give them a bit of a tap to settle out the bubbles, lids and clips on and you then cook for another hour to steralise.

If you read about it, there are about a million recipes online, they vary a lot in cooking time too. Personally I'd like someone's tried and true for tuna cooked just in brine. Other interesting variations were to herb-infuse the oil first, before using it.

One jar didn't seal properly, so I guess I have to eat that first ;)

Already on to this Jamie, because of the amounts of Blue Fin Tuna we caught last year I decided to look at buying a pressure canner and researched some sites.

What sort of Pressure Canner are you using?

http://www.greenlivingaustralia.com.au/pressurepreserving.html

http://canningusa.com/Podcasts/Podcast6.htm

http://www.saveur.com/article/Recipes/Homemade-Canned-Tuna

Its not pressure canned which could make it a bit exciting.

That saveur recipe looks ok, I guess its not really a suprise that all the brine recipes are for the pressure cooker.

Tough call on the SBT v's longtail. For the fight, I swear the longtails go harder, maybe its just because they're bigger, but then the SBT are tastier.