Anatomy of a tuna troller.

From July through October is the prime season for Albacore Tuna on the Oregon Coast.  Tuna follow the warm waters off our shores and represent a significant catch for commercial fishermen as well as sport fishers.

If you love going out on the ocean several local charter companies offer 12 to 33 hour trips for tuna.  Hook and line fishing is great sport and almost always provides a good return. Local commercial fishermen also use the hook and line method to harvest this sustainable fishery. Most commercially canned tuna is harvested in the South Pacific by giant trawlers using nets which involves un-intended by catch of other species.

Sarah Gilbert getting ready to home can a fresh tuna filet. Click to view her entire process.

So the question is “what do I do with all this nice fresh tuna.”  Grilled fillets at a real treat.  My favorite is canned.  I get fillets right off the boat at Local Ocean Seafoods.   I pay a little more but there is no waste.  Having bought right off the boat and processed the fish myself I find that I get a good value by buying the fresh fillets.  Less than 24 hours from the ocean to the canning jar.  Once you try home canned tuna you will never buy another can from the market. Sara Gilbert’s Flickr photoset does a great job of showing the process.  The Ball Company’s Fresh Preserving website is a very informative site for general information and supplies.

If you feel adventuresome go for a charter.  If not use a local provider and do it yourself. Whichever you choose to do it will pay off in enjoyment.  So come on over while the tuna are running!

 

 

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