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Frozen Albacore

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As low as $30.55

Frozen Albacore


Known as Tombo Ahi in Hawaii. “Tombo” means dragonfly in Japanese and refers to the long pectoral fins of the Albacore that can equal as much as one third of the total length.

Depending on size, its flesh ranges from whitish-pink to deep pink in color. It’s the lightest and mildest in flavor of all Hawaii’s tunas. It is suitable for many different preparations. As raw fish, it is softer than the other tunas and is, therefore, more difficult to prepare as sashimi.

Albacore fish is long-line harvested in the waters of Hawaii, Fiji and the South Pacific. Tombo Tuna is flown in directly to us on a daily basis.

The Albacore is the only tuna species used for white meat tuna. It has a moderate to full flavor and a firm texture. It is known as "The Chicken of The Sea" because of it's mild flavor.

Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


How do you take a great thing and make it better? You wrap it in bacon, of course. Our Albacore fillets shine in this flavorful dish, complete with smoky bourbon, sweet honey, and yes, plenty of the salty good stuff. Serve it alongside a wedge salad for a steakhouse meal right at home.


  • 2 Frozen Albacore fillets, thawed
  • 8 strips thick cut bacon
  • ¼ tsp mustard powder
  • Salt and pepper
  • Olive oil
  • For the honey bourbon glaze:
  • ½ cup honey
  • 2 tbsp bourbon*
  • 2 tbsp molasses
  • 1 tbsp brown sugar
  • 1 tbsp fresh orange zest
  • 1/2 tbsp stone ground mustard
  • 1/2 tbsp worcestershire sauce
  • 4 cloves of garlic, minced
  • 1 tsp crushed red pepper flakes, or more to taste


  1. In a small saucepan on medium-high heat, whisk together all of the ingredients for the honey bourbon glaze. Once the glaze comes to a boil, give it another good whisk and turn the heat as low as it will go.
  2. While sauce is staying warm on one burner, get a grill pan going on another over medium-high heat. Pat your Albacore fillets dry and season on all sides with mustard powder, salt, and pepper. Wrap 4 slices of bacon around each fillet, using toothpicks to keep them in place.
  3. Add olive oil to the grill pan and allow it to heat up (if you sprinkle a drop of water on the pan and it sizzles your oil is ready to go). Sear bacon-wrapped Albacore fillets 2 to 3 minutes on one side, or until the bacon has sealed to the Albacore and looks nice and crispy. Remove toothpicks, and sear on the other side for the same length of time. Remove fillets from heat, remove toothpicks, and top with honey bourbon glaze.


* When it comes to cooking, cheap bourbon is actually the way to go. Save your good ones for sipping and use a standard Jim Beam or Wild Turkey for the glaze.


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