Canned False Albacore! Old Recipe | Catch & Cook
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- Опубліковано 6 жов 2024
- Altought false albacore or little tunny as often referred to, is not as fatty as tuna, especially bluefin tuna, it is pretty tasty raw. I really enjoy false albacore carpaccio and tartare but my favorite false albacore recipe is definitely this one - canned, preserved in a jar with just oil, rosemary, bay leaf and some black pepper. This recipe comes from Island of Vis in Croatia, dating back to 1939. by Dika Marjanović Radica. This recipe is in a book "Dalmatinska kuhinja" or "Dalmatian cuisine" which is considered The Bible of dalmatian food, and this lady is her Mother!
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Recipe: Canned False Albacore "In Oil"
Ingredients for cooking: red wine vinegar, coarse salt, water(For 5kg of fish 2dcl od vinegar and 350g of salt)
Ingredients for canning: olive oil, sunflower oil, black pepper in grains, fresh rosemary, bay leaf(Ratio of oil per jar is 1:10 in favor of sunflower oil)
Step 1) Get a fish, preferably catch one! Besides false albacore, another great fish for this recipe is bonito or any type of tuna. Very important. Bleed the fish or make sure someone has done that for you. It is very important. It will be tastier and you will have less to discard.
Step 2) Cut the fish like you can see in the video. Prepare the large cooking pot. Place the fish inside the pot. Add salt and vinegar. Cover with cold water. Start the fire. As soon as it boils, reduce the heat to low and cook for exactly 2 hours on low heat half-covered.
Step 3) After 2 hours of cooking turn off the gas and prepare surface to drain and dry the fish. The best place to do this is over the sink. It takes 24h for this step so make sure your surface is appropriate and you won't need it. You can put the grill over the sink and fish on the grill as we did in the video. After you placed the fish cover it with clean kitchen cloth. Leave it like that for 24h.
Step 4) After 24h it is time to clean the fish. In the meantime, prepare the jars. If you need to sterilise jars you can put them in preheated oven at 100C for 15min. Make sure you cool them down before you put fish inside later on. Use the small kitchen knife to clean the fish. Remove all the bones, skin, remaining dark meat and bloodline and leave only the nice white meat.
Step 5) Place the meat in the jar, add rosemary, bay leaf and black pepper grains, little bit of olive oil and rest sunflower. The ratio of olive oil and sunflower oil is 1 to 10 in favor of sunflower oil. It is important to completaly cover the fish with oil. This way it will last much longer. You don't have to do anything special regarding the sealing, simply seal the jar and you are good to go. Done!
I personally keep the jars in the fridge but it's completely OK to keep them at the room temperature. They will last longer in the fridge, to be more precise - for months. You can use it for all kinds of recipes. I like it plain and simple, little bit of olive oil and lemon, some capers, olives, rock samphire and some homemade bread. Delicious. You can make great salads like you do with your canned tuna. It's great with pasta and tomato sauce, on pizza, with fries... Whatever you want! Enjoy!
If you want to skip intro jump to: 1:50
Filmed with GoPro 5 & 9 Black, Canon 80D & DJI Mavic Air
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Music by:
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Lijepo je biti Ludo More
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Hvala za video.
I čestitam na 5000 uskoro to bude i daleko veći broj pogotovo sa ovakvim video uradcima :)
Lijepo je biti Ludo More
Hvala puno prijatelju! 💙🙏
...á Ludo,Ludo More vy ste moji veliky Inspiratori and Priatelia z Hrvátska 🇸🇰🇸🇰🇸🇰🐟🐟🐟🇰🇭🇷🇭🇷🇭🇷
Ďakujem ti veľmi pekne priateľ môj. I hope this is correct hehe. Thank you my friend!
Opet ste me iznenadili sa novim savršenim videom hvala savršen!!!
Moj nono meni tako luca napravi uvjek bravo 👏👏👏👏👍
Hvala puno Luka! Nadam se da ćemo uskoro skupa dić kojeg! Lijep pozdrav iz Cavtata i pozdrav za Nona
Vi i video, ka i uvik u elementu. Ekipa svaka cast !
Hehe. Hvala Mrkva 😂👍
Bravo momci. Tako se to radi! Sve cisto i uredno, veliki komadi ribe, minimalno izmrvljeno.
Nema te Tunjevine iz konzerve koja moze u istu recenicu sa ovim.
Hvala puno Nije Promatrac. Potpuno se slažem. Ništa iz konzerve ne može u istu rečenicu s ovim. Doduše volio bi provat portugalske sardine, lokarde, tunu i sl. ali sumnjam da može biti bolje od ovoga! Hvala još jednom.
Congratulations on 5 k. Great video!!
Thank you very very much!
Bravo ribolov i kuhanje nema bolje kombinacije,svaka čast momci ...savršeno
Slažemo se. Još dodajmo i društvo! Bez društva ništa. Hvala puno Dejane.
gladan sam momentalno
😍😍😍❤️
So beautiful! Inspire the soul & belly😁🤤of every angler! 😍🎣Keep rockin guys! 🙌❤️
Thank you very much Zarko! We will do our best 🎣
Sve pohvale momci!!! Veliki pozdrav iz Sarajeva!!! Bistro.
Hvala Armin. Veliki pozdrav Sarajevu 💙
Thank you! Great video and excellent description!
I tried it with a couple of false albacores, and it is very tasty! I used oil 1:2 , olive to sunflower, not sure why it have to be 1:10, but after I put the olive oil, there was a space only for 2 parts sunflower oil 😊
I am wondering if I try it with bonito (palamida) can we expect good result also? (under the right video)
Jojjjj gale zimnice ! Bravo maestro,maestralno !i!
Hvala puno Dena
Hi Ludo, great action and your jars of false albacore look like art work! Good job, just subscribed to your channel.
Hi Sergio. Thank you very much. You should try this with some albies you catch back home. It's pretty easy and really good. I'm subbed to you channel aswell. Keep up the good work with recent video, they are really something. I really enjoyed watching them. Greetings from Croatia
Užitak je gledati .. vrh
Hvala Željko 💙
Odlicno👍
Hvala David
whauu, what a Luc !! best HR fishing chanell ever ! Greetings from CZ!
Thank you very much Pally!
Fantastic 😍🐟
Thank you very much Ghali Angler
Majstor si!
Hvala Martine
Ono kad uhvatis palamida da ne mozes pojest.. Super! 5⭐za glazbu.
Luceva 😂 Haha. Hvala care.
Baš ste super😁 i ja volim ribolov ali ova korona je sve kriva , da nemožemo preko granice u ljepu našu na ribolov. Ostanite još dalje tako top👍 ljep pozdrav iz Slovenije i što više ovakvog adrenalina🐟🐟🐟
Hvala od 💙 Nadamo se da će uskoro biti bolje. Lijep pozdrav Sloveniji
pozdrav! super video!! zanima me da li se isto može primjeniti na lokardu, pošto mi je ona omiljena plava riba...?
pozdrav iz Zd
Odlično pitanje. Siguran sam da može, nisam provao ali svakako planiram! Ako napravite prije mene javite.
Owesome video.
How much time can you have bonitos or albacores in jars before they go bad?
Great video like always. I wonder why it can't be all olive oil?!
Thank you very much! I guess because olive oil varies in strenght and if too strong it might "burn" the canned fish and it won't last long and it will taste different. We use olive oil to season it later.
NJAAAAM! 🤤
Odlično se maziš!
@@ludo-more Samo sam čeko!
@@MaritimoFishing Hahahaha!
"Bleed the fish" Kako najjednostavnije i najbrže uraditi? BTW, video je odličan, kao i uvijek.
Najbolje je odmah nakon ulova skinuti dio škrga, zarezati po repu ili iza prse peraje. Ako mene pitaš najbolje je skinuti komadić škrge.
@@ludo-more hvala na brzom odgovoru.
@@spalatoadriatic5175 Nema frke. Uvijek.
legende
Hvala Boris
A bgti,jel ima neki restoran da maestro vodi ili .....??? Mislim,da se naleti na probu .
Ludo more - Cavtat
Ima. Ludo More u Cavtatu kao što je Spalato rekao. Svakako navratite ako ste blizu. Naš glavni chef Primarius vas očekuje!
@@ludo-more Aaaa,hvala za odgovor.Cim ovo "govno popusti, dolazimo !
@@dena4557 dogovoreno 👌
Boze divote🥰
Hvala puno Dinko!
Gyuto damasc uzorak kovani čelik i još kada je oštar rub u pitanju najbolji noževi videi top
Tako je. Odličan je nož i Oštar rub ima baš super stvari. Ovo je Yoshida Hamono.
Hvala puno Lovro!
U 3 ipo ujutro mi pisaju zubi zbog vas🤣
Koliko triba vrimena ostat vako u tegli? Prvon prilikon cu ovo probat napravit👌👌
Može se odmah konzumirati. Sa vremenom riba upije malo ulja pa je ok nadopuniti ako se ne jede ubrzo.
Haha, hvala r.d. Uglavnom, može se jest odmah dan nakon, a onda je sve bolje i bolje :) Kao što BlueRunner kaže, odmah dan nakon provjeri svaku teglu jer riba upije ulje pa treba nadoliti još malo da pokrije sve. Bitno je da ulje pokrije sve. Provaj, oduševit ćeš se. Ja jedva čekam provati s lokardom, širunom i srdelama.
@@ludo-more znaci sa svakon plavon ribon se to more radit
Auuf posto vadin brod vani ovih dana eto mene na plivaricu po kasetu👌🤣
@@r.d.798 Da. Mi smo radili luca i palamidu, definitivno može tuna, lokarda a ne vidim zašto ne bi mogla i srdela, na malo nježniji način.
@@ludo-more odlicno, onda radin to cin nesto od toga ulovin ili nabavin
Fala van puno👌💓
Jesu ovo daiwe bg 4000 ili 4500?
Ej Roko. To su 3500 na 20-60g štapu
molim dvije tegle
Važi prika :)
Sve kužim osim.... Od čega je ono zeleni list? Lovor mi se ne čini
Tako je. Lovor. Jedan do dva lista po tegli.
@@ludo-more Hvala. Taman napravio i stavio u frižider. Može li biti vanka ili samo u frižider?
@@mihokulusic6488 Svaka čast Miho. Nije bilo teško? Jesmo dobro objasnili? Može stati vanka, pogotovo na ovoj temperaturi. Ako imate neku spremu ili nešto slično koja nije grijana? Premda sam ih ja držao na sobnoj temperaturi u sred ljeta mjesec dana i ništa im nije bilo, ma baš ništa. Uvijek je bolje da je na hladnijem...
A daaaaj niste normalni
😂 Hvala