How can tuna

After this period of rest, your tuna takes on a delicate flavor that has not the slightest fishiness. If you're going do a lot of preserving at home, it's a good idea to invest in a pressure canner, which will bring your preserves up to a temperature high enough to kill off any bacteria that might have sneaked into your cans. Have ready 6 scalded half-pint jars and their bands.

To scald, simply dip the jars in boiling water. You don't need to sterilize the jars, as you will process them for over 10 minutes. Simmer new lids in a small pan of hot water to soften the rubberized flange. Cut the tuna into chunks as close to the size of the jars as you can manage.

Stuff the chunks of tuna into the jar and fill the gaps in the jars with small bits of tuna, still leaving 1 inch of headspace at the top. Do not overfill the jars or your seals will fail. Using a butter knife, press the tuna away from the sides of the jar so the oil can fill any air pockets between the chunks of tuna. Wipe the rims, set on the lids, and screw on the bands fingertip tight. If you put a dab of white vinegar on the cloth you use to wipe the rims, the oil will clean off better.

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Allow blood to drain from stomach cavity. Place fish belly down on a rack or metal tray in the bottom of a large baking pan. Cut tuna in half crosswise, if necessary. The fish may also be cooked in a steamer for 2 to 4 hours.

Refrigerate cooked fish overnight to firm the meat. Peel off the skin with a knife, removing blood vessels and any discolored flesh. Cut meat away from bones; cut out and discard all bones, fin bases, and dark flesh. Cut quarters crosswise into lengths suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may be packed in water or oil, whichever is preferred.

Anglers fishing with rod and reels generally take great care to ensure a high-grade tuna by properly bleeding the fish and quickly placing them on ice. This ensures the meat is in better condition than some of the large commercial operations.

The finished product from small boat operators is much better than the typical "chicken of the sea" canned varieties in the local supermarket. If you do not want to go out into the ocean and catch fish yourself it is possible to buy whole fish or loins straight off the boat from most ports along the west coast.

I always get my canned tuna from my uncle who lives in Portland, OR I'll pass this hub along to him and see if he likes your special recipes. Great hub, voting up and awesome. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs. Culinary Techniques. Cooking Schools. World Cuisine.