The overfishing of bluefin tuna stocks has led sushi chefs to look for good alternatives. Horse meet and deer meat have been mentioned. But there are also alternative fish out there. Tuna even. Canadian albacore tuna is a runner up.

So in that context I would like to help promote the 1st international BC-CANADIAN albacore tuna recipe competition. They are currently looking for contestants with exciting recipes. Hey Allison!. You don’t even have to go there. Well, when you win maybe. :)

This competition is of course a marketing thing… What isn’t these days? But you can win money and special prices if you are good. And maybe also make albacore tuna more popular, so that the bluefin tuna could be left (more) alone. This competition is open to everyone from anywhere in the world, and the main criteria is that all recipes must feature, as the primary ingredient albacore tuna.

The main categories are:

Here is a recipe for inspiration from their official website.
I have yet not tried it, but I will. When I get a hold of some Albacore tuna…

Albacore tuna rolls

Makes 2 tuna rolls, 8 pieces each

Ingredients

Directions:
1. In a fine-mesh sieve, wash uncooked rice under cold running water, rubbing grains together with fingers, about 1 minute or until water runs clear. Drain well.

2. In a small saucepan, combine rinsed rice, the 1 cup cold water, the rice vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight fitting lid: simmer for 15 minutes. (Rice should be sticky.)

3. Remove from heat, stir in carrot, sugar and sherry (if using). Cool to room temperature and cover.

4. Lay seaweed on sushi mat topped with plastic wrap. With damp fingers, spread 1 cup of the sushi rice onto each sheet, leaving 1 inch border of nori all around sheet. Arrange shredded tuna tenders evenly along centre, going lengthwise.

5. Roll seaweed into a spiral, rolling filling toward unfilled edge. Press unfilled edge over top, brushing with water to seal. Repeat with other sheet of nori.

6. To serve, cut each roll into 8 slices. Serve with wasabi, soy sauce and pickled ginger.

The competition is run by something called CANADIAN HIGHLY MIGRATORY SPECIES FOUNDATION (CHMSF). They state on their website that the are “a federally registered Not-For-Profit Society dedicated to providing an independent avenue to promote, support, fund, carry-out and disseminate information regarding scientific exploration and evaluation pertaining to the conservation, sustainable and education related to highly migratory marine fish species, in the Pacific an other oceans of the world.” Ahhhh. Buzzword BINGO!!!!! Sounds like someone doesn’t know the difference between internal brand strategy goals and marketing material…

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