For many people, albacore tuna is the best tasting of fish, and the first of the season has arrived, fresh from its migration to our side of the Pacific, tempted by the particular temperatures of our coastal waters right now, to our good fortune.

According to Tom Worthington of Monterey Fish Market, this tuna comes from the local fishery which extends from off our shore, up into the  Oregon coast. It’s all hand line-caught — the line is let out from the back of the fishing boat, and then pulled back in with its fish by hand, without the use of a rod and reel. It’s a seemingly simple, traditional method of catching fish.

We’ll be featuring albacore tuna on our menu throughout the season, which lasts for about three months. Because this is the very beginning of the season, tuna caught at this time is typically juvenile. Ours is young and small, and because it’s young, it’s very low in mercury. Chef Jonah is very happy with it.  On our menu tonight, we are serving:

  • Charcoal-grilled local albacore with eggplant crema, haricots verts, cherry tomatoes, and harissa