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To pickle tuna or not?  Rate Topic 
 
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 Posted: Thu Mar 8th, 2018 01:44 pm
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MichaelK
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Joined: Tue Mar 25th, 2008
Location: Durban, South Africa
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Mana: 
Has anyone tried making Pickle fish with tuna.

I've made it many times with hake, couta and cape whiting.

I've got quite a lot of tuna steaks and am considering pickling them based on your comments.

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 Posted: Thu Mar 8th, 2018 03:09 pm
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Mike Smith
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Joined: Tue Apr 13th, 2010
Location: Cape Town, South Africa
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Equipment: Purglas Executive 14 foot Daiwa SL50H Shimano Speedmaster Technipurlin 14,5 ...
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Mana: 
I have used tuna as well as yellow tail very successfully. Just do not overcook the tuna otherwise it becomes very dry notwithstanding the pickle it is in.

_seal1_

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 Posted: Thu Mar 8th, 2018 08:20 pm
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Malboer
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Joined: Mon Nov 18th, 2013
Location: Matola, Mozambique
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Equipment: Daiwa Sealine sl Reels, Shimano Beastmaster rods
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Mana: 
Try tinning your own tuna. I did some and will not have store bought tinned tuna anymore.

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 Posted: Fri Mar 9th, 2018 09:52 am
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MichaelK
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Joined: Tue Mar 25th, 2008
Location: Durban, South Africa
Posts: 1895
Equipment: Daiwa BG 8000, posidon rods
Best Catch: Couta, Wahoo, Sailfish, GT, YFT
Favorite Fishing Spot: The sea
Boat: Cobra Cat 525 with 2 x 90hp Yamaha
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Mana: 
Post the method and ingredients that you used to tin the tuna. Did you do it in brine or oil, cooked in the sealed tin or precooked?

Last edited on Fri Mar 9th, 2018 09:53 am by MichaelK

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 Posted: Fri Mar 9th, 2018 10:55 am
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Malboer
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Joined: Mon Nov 18th, 2013
Location: Matola, Mozambique
Posts: 329
Equipment: Daiwa Sealine sl Reels, Shimano Beastmaster rods
Best Catch:  YFT 20KG Couta 20Kg GT 15KG
Favorite Fishing Spot:  Millibangalala
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Mana: 
Hi Mickhael

Its a bit of a proces. But here goes.

First make sure your pressure cooker can do 3 bar plus. I used the wifes pressue canner she makes her preseves with. Then get glass console bottles the size you want. Dont do to big. The ones with the ring lid not the normal screw top they wont seal propperly.

Sterlize the jars cut your tuna in pieces to start packing your jar.
Pack a tight layer with no air spaces. Put a small piece of fresh garlic if u like to in between layers. No salt or anything at this piont. Keep layering with no air gaps untill jar is filled to 1 cm from top. Give a moderate sprincle of course salt and some whole black pepper if you like.I then filled the jars with lemon infused olive oil. But this is not needed.close lids just untill tight dont tighten otherwise your jars will burst.

In the pressure coocker fill with watre about three qauters the depth of your jars.get water to temp.before inserting packed jars.

Nb.nb. dont put jars flat on the bottom they must be suspended on a wire rack. Close cocker top and coock for 90 min from when the pessure is up.

When done open lid take out jar. And tighten lid as tight as possible. Let cool outside and bon apetite. Store jars in a cool dark place. They are good without refrigeration for about three months never kept any longer so i dont know.Done chicken breasts the same way and just as good for a quick bite.

As with all fish work clean.if not done right you coul get seriously ill.

Regards
Malboer

Last edited on Fri Mar 9th, 2018 11:04 am by Malboer

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 Posted: Fri Mar 9th, 2018 11:00 am
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MichaelK
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Joined: Tue Mar 25th, 2008
Location: Durban, South Africa
Posts: 1895
Equipment: Daiwa BG 8000, posidon rods
Best Catch: Couta, Wahoo, Sailfish, GT, YFT
Favorite Fishing Spot: The sea
Boat: Cobra Cat 525 with 2 x 90hp Yamaha
Club: Fynnlands angling club
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Mana: 
Thanks mate, will definately try this

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