Canned Tuna

Canned Tuna

Well, mine wasn't a release candidate for a few reasons, but I still got some mileage out of him.

____________________________________________________________________________


Paul_86's picture

Posts: 1447

Date Joined: 27/03/09

Got some info on what ur upto

Wed, 2011-07-27 16:32

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.

southcity104's picture

Posts: 1659

Date Joined: 27/01/09

Good work!! looks tasty!

Wed, 2011-07-27 17:34

its great with a few beers.

____________________________________________________________________________

"Its a life style job"

Lucky Tim's picture

Posts: 2536

Date Joined: 28/11/07

nice and tasty, drained and

Wed, 2011-07-27 18:07

nice and tasty, drained and on crackers=delish

Posts: 9358

Date Joined: 21/02/08

Ta guys!

Wed, 2011-07-27 18:27

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 ;)

____________________________________________________________________________

Paul_86's picture

Posts: 1447

Date Joined: 27/03/09

Cheers for the info till, i

Wed, 2011-07-27 18:49

Cheers for the info till, i love my greenseas cans of tuna in brine so ill give this a go next time i land one :) cant wait now haha.

Bluetonic's picture

Posts: 1138

Date Joined: 09/01/08

Already on to this Jamie,

Wed, 2011-07-27 18:28

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

____________________________________________________________________________

Blue Sky, Blue Water, Bluetonic!

Posts: 9358

Date Joined: 21/02/08

Its not pressure canned which

Wed, 2011-07-27 18:41

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.

____________________________________________________________________________