It's no fish tale, loining an albacore is easy! Allow a frozen albacore to thaw only partially before loining. The remaining ice crystals will make it easier to cut. Then follow the step-by-step instructions.

Make a cut at a 45° angle behind the pectoral fin, from the lateral line to the top of the head.	To remove the first loin, cut to back-bone along the dorsal side of the lateral line from head to tail.
Make another cut to backbone along dorsal fin.	Working from head to tail, slide fingers in between bone & loin along cuts and gently separate the loin from the backbone using fluid motions. Lift out loin
To remove the belly loin, cut along belly side of lateral line.	Make a shallow cut diagonally from behind the pectoral fin to tail, cutting around belly cavity. Be sure to cut just through skin. Remove loin as in step 4. Turn fish over and repeat steps 1-6 on the other side of the albacore.
To skin each loin, place skin side down at the edge of the cutting surface. Start cut at 45° angle at the tail end of the loin. Continue cut, keeping knife at a slight angle, while pulling skin from tail end. Discard skin.	Trim away any remaining dark meat and discard. For better recovery, cut into loin cuts then trim dark meat.