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Home | RECIPES | Tuna Recipes | Big John's Grilled Albacore Tuna Loins

Big John's Grilled Albacore Tuna Loins

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Big John's Grilled Albacore Tuna Loins

Take one or two whole loins of tuna (about 1 1/2 lb each). Place them in a flat dish with two or three tablespoons of quality olive oil and a generous amount of minced or fresh garlic (to taste). Roll the tuna loins in the garlic and oil and let stand for 20 minutes to absorb the flavors. Place the Tuna Loins on a hot grill for about 3-5 minutes per all three sides. Grill until white in the center, but don't overcook! The Tuna will be moist, delicious, and mild in taste.

Fresh Albacore Tuna is in season late July thru October; however, Albacore freezes very well and we have a supply of vacuum packed, frozen whole tuna loins to enjoy all year round! Give us a call!
 

 

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Smoked Alaskan Coho Salmon
$18.50 lb.
Smoked Wild Chinook Salmon
$28.95 lb.
Smoked Sable Fish
(Black cod)
$18.50 lb.
Smoked Oysters 
$24.50 lb.
Smoked Albacore Tuna
$16.50 lb.
Oregon Pink Shrimp
$6.95 lb.
Shucked Oysters
8.95 lb.
Oysters in the shell
7.95 doz.
Steamer Clams
5.95 lb.

And Much More!!!

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We have an excellent selection of frozen seafood products which can be shipped today!

  • Pink Shrimp $6.95 lb
  • Scallops - call for price
  • Halibut Filet $11.95 lb
  • Petrale Sole - call for price
  • Yellow Fin Tuna $9.95 lb
  • Albacore Tuna $6.25 lb
  • Ling Cod Filet $7.95 lb
  • Rock Fish Filet $6.95 lb
  • Calamari Steaks $6.95 lb
  • Razor Clams $13.95 lb
  • Sable Fish Filet $11.95 lb
  • Lightly Smoked Sable Fish - call for price
  • Coho Salmon Fillet $7.95 lb

And Much More!

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Connie - Fishermen Direct SalesConnie Szymczac
Sales

Hi! I am Connie Szymczak. I have lived in Gold Beach almost all my life. My parents moved here when I was just 4-years-old. The logging industry brought my family to this area. My father was a timber faller and there was a lot of logging going on back then. I started working at Fishermen Direct back in 2001. I started out learning how to fillet rockfish and salmon, how to load the smoker, and how to cook big pots of Dungeness crab.
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