Smoking Albacore?

[Zodiac-Fisherman]

I have a refridgerator full of Albacore, i would like to smoke up some. Does anyone have a recipee for smoked albacore. I will be using my Luhr Jensen Little Cheif Smoker.

Thank you,

Dylan

[Mark Mc]

The thing about tuna flesh is that it soaks up a brine much faster than salmon. So however long you like to soak salmon, cut the time in half for tuna. For me, it's no longer than 2 hours.

Hope this helps........ MM

[Billfisher]

I went with the Beer Drinker's friend brine in the little chief manual, and used both Alder and Hickory woods. With thinner pieces, put a small dish of water on the bottom rack, and smoke 3 panfulls for about 2-3 hours. It was delectable last year. The inside gets a wierd iridescant sheen, but I'd guess that's just a TUNA! thing. -D

[trask2]

Generally what I do is mix up this brine making sure to add enough salt so that a potato floats in it. I will mix this brine on the stove hot enough so that it is just steaming then let it cool to room temp. Add the Tuna then place in the fridge. Like they said before you want to leave tuna in only half as long as salmon. Two pounds about 45 min to hour then smoke. This recipe is set for about 2 pounds of tuna.
2 lbs tuna
4 inch piece of peeled ginger, stripped thin ( just like you would get at a sushi place)
2 finely sliced onions
2 tablespoons honey
2 tablespoons balsamic vinegar
2/3 cup soy sauce
enjoy :cool:

Note. This recipe works well for other ocean fish ( Swordfish, Halibut, Cabizon, and probably others)

[avid]

The inside gets a wierd iridescant sheen, but I'd guess that's just a TUNA! thing. -D



I noticed the same sheen on Tuna that was stored in the chilled Raw Sea Water holding tanks on San Diego Long Range boats. The fish still tastes and handled like fresh tuna but sometimes you notice that sheen.

David

[OceanBlue]

My fav is the way Pilar taught me:

Slice each loin into 3 "planks" of equal thickness. Bury in rocksalt for 20-25 minutes (I work slow, so by the time I've got all the salt off, it's been about 30 minutes)

Rinse, pat dry, place in smoker (big/little chief) w/alder chips.

Smoking time varies. Depending on how dry/moist you like your fish. I usually let mine go overnight, but the last load was done in just over hours in hot weather.

No muss, no fuss and a $.99 box of rock salt - you've got the best smoked fish going.

Enjoy!

[Bank Maggot]

WET TUNA PAT DRY

PLACE IN ROCK SALT FOR 25 MINUTES

TAKE OUT OF SALT AND QUICKLY RUN UNDER THE FAUCET ONCE

PATT DRY AND SLOW SMOKE

IT IS AWESOME

:cheers:

:dance: :dance: :dance:

[Miss B Haven]

I'll third the dry rock salt method. The other thing is Albi only takes 4-5 hrs in my little chief compared to 8-12 for salmon. Other than thawing it out you can start a batch after work and be eating it before bedtime with this method. None of this overnight, weekend 3 am planning stuff like! :cheers:

Oh- and DON'T leve the salt on for more than the 30 minutes unless you really like salty fish! :wave:

[Pilar]

Lets all thank 'Puffin' for giving up one of his most closely guarded secrets. He's the guy who taught me how to smoke fish and many other things.

Thanks brother. :bowdown:

I'm still working on him to get the pickled Coho recipe.

[Puffin]

Rock salt 4 bucks a 50# bag at home depot. Sold as water softener. Pickled salmon recipe not needed as you would rather jump the gun on tuna. :laugh: :laugh:

[Mr. Fisherman]

I got dibbs on pickeling Coho with Puffin!
I gotta make me shelves full of that Coho candy!
How bout it good buddy?
I need to get a few more Coho but I am certainly ready to bring what I have by for a tutorial.
I must learn this as it was the absolute best pickled fish I have ever had the pleasure of puting in my face.
Even Junior likes it so I know I need to make at least 2 shelves full so it lasts more than a month....

[Big TULE]

I am a fish smoking fool and i can't wait to try the rock salt smokes albie....
Never had the Pickled fish so not sure how good it is, but if Ray and John say it is good i will have to try it one of these days... Maybe PUFFIN can part with a small taste...

[Deepslayer]

See what happens when you guys gang up on Puffin!!!!! You get his - :laugh: :laugh:
,Ed

[Keta]

The loins can be dry but if you smoke the bellies you will be happy with the end product.