PhotoThe West Coast albacore tuna fishery is so well managed in the Pacific that it gets a green light from the Monterey Bay Aquarium’s Seafood Watch program. Almost all the fish, which are pole-caught and frozen on the boats, are shipped to Japan for sushi, but Vinny Milburn, an owner of Greenpoint Fish & Lobster, has some of the fish through May. Albacore is pink, excellently mild and sweet when raw in sashimi, crudo or tartare, and acquires a subtle beefiness when seared with the interior still rare. Slowly poach it in seasoned olive oil for confit: Boneless albacore tuna, previously frozen and lightly brined to prevent freezer burn, $16.99 a pound, Greenpoint Fish & Lobster, 114 Nassau Avenue (Eckford Street), Greenpoint, Brooklyn, 718-349-0400, and 5-43 48th Avenue (Vernon Boulevard), Long Island City, Queens, 718-472-2040, greenpointfish.com. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times January 30, 2018 17:03 UTC