Jeremy Dierks filleting an albacore. Very different from filleting other fish, tricks to it as shown here.
I marinated in olive oil, soy sauce, a little vinegar, garlic, and ginger for 30 minutes, then cooked at high heat briefly on Weber grill.
I swear it was about the best food I’ve ever had.
Note: A lot of fishermen stay at sea for 2-3 weeks and quick-freeze fish until they get into port. Fresh fish is entirely different.