Help! - Smoked Tuna?

[Miss B Haven]

Do any of you Tunaholics have any special brines or instructions you use to smoke Albi loins? I've had it smoked (purchased) and it's the best. I've smoked lots of salmon and ymmmm. What I haven't done is smoke the tuna myself. :whazzup: My loins are vacuum packed whole right now.
Any secret squirrel recipes, hints, suggestions would be mucho gracious! :grin:
- Hungry in Hillsboro :shocked:
PS - We love garlic (keeps the vamps away) so I'm thinking of doing a Garlic smoke.

I am not an expert at smoking tuna but when I used my regular salmon mix (50/50 salt/brown sugar) and less smoke it came out good.

[ 10-27-2002, 07:13 PM: Message edited by: Keta ]

[Deepslayer]

I pretty much did like Keta. I used a 1cup dark brown sugar, one cup pickling salt, 1 TBS onion powder and 1 TBS garlic powder. I mixed these together well. I then coated the tuna with vegetable oil and rubbed the mix into the tuna until there was no more wet oil spots. After forming it's own brine in the refrigerator and soaking over night, I smoked it just like salmon, but I only smoked it for about four hours instead of my usual 6 hours. Came out very good. I think next time I will add a little lemon, it seems to add quite a bit of flavor to the fish.

[WP]

a cuppa brown sugar...a cuppa salt...a quart of water (can't seem to trust those dry recipes) and 4-6 hours of smoke (two pans in my lil chief) does a great light smoke that doesn't overpower the tuna and is not too dry...I love it....not the same as I use for salmon.
WP

[Pilar]

All you guys are working too hard.

Plank the 1/4's about an inch thick and bury in rock salt for 30 minutes. Rinse thoroughly and drip dry. Smoke for 6 to 10 hours with Alder.

[OceanBlue]

Next AA Meeting is at Mel's! [img]graemlins/idea.gif[/img]

Agenda:
Demonstration in making handlines
Hand-painting cedar plugs
RAID MEL's FREEZER!

:grin: :grin: :grin:

[Miss B Haven]

Jen - I got some 10 year old Salmon eggs in the freezer! We can have Sashimi! Do you prefer Borax or Sufite on your eggs?

Hmmmm.... Sounds like it would be easy to try several different types. Just Salt, Dry salt/Brown Sugar and wet brine with Salt/Brown Sugar. Only 2 ingredients needed for several versions. A little variation o nthe Garlic or not. The oil sounds interesting too. I'll do a load with different types and then personally taste test the load (the whole load!) I'll let you know what I think the winner is. Of course if I can't make up my mind I'll just have to keep loading and eating till I can make up my mind! :whazzup: :grin:
I really like the idea of dry mix. Seems like you would waste a lot less brine and it would be easier to keep the mix for additional batches. I hope it works. I might try it on some Salmon too!
Man - I'm suddenly real hungry, Tummy's growling, gotta go.

Miss B,
Dry is the only way to go, much better control of the salinity (once you have it figured out).

[Miss B Haven]

Uh Oh - You mean there's something to think about Keta? How do you control the Salinity? By amount on the flesh, soak time (seems weird to say soak with a dry brine), or salt to sugar ration. I don't want to get it to salty. Takes to many brewskies to wash it down! :shocked:
Do you rub this on or just layer and sprinkle? :whazzup:

Miss B,

% of salt in your mix and time. Fatter and thicker fish take longer. Albacore loins are fairly lean and don't take as long as the bellies or a fat springer. If you over salt a batch or two in the learning process you can use the over salted fish insted of salt in clam chowder or fish soup.

With salmon I go by feel, kind of stiff and wrinkley. Then rinse off all of the mix before smoking.

I like Pilar's more simple cure but I would use kosher or pickling salt because it is finer.

[Deepslayer]

Miss B with the dry process it usually forms it's own brine in the container. Definitely do not leave it too long! I usually weigh the loins down so they all stay submerged in the brine they form. I have also tried using two part sugar to one part salt. It gave me a lot more room for error in letting it soak. I left one batch two days ond it still came out without being too salty! Remember smoking is an art not a science!

[OceanBlue]

Throw a coupla loins this way - I'll smoke 'em for ya - yeah, that's it! :grin:

[puffins crew]

The method that Pilar suggested is the quickest, and in my humble opinion, the best.

I use this method, and add seasonings while the fish is on the drying racks. I like garlic and lemon pepper. My wife prefers it with out any seasoning.

I have to hide it as soon as its done, or I will not get any. My kids just love the stuff.

Peace, Tom

[Pilar]

Be very careful about using a finer grade of salt. The rocksalt will be wet when the filets have cured for 30 minutes. The time is critical as well. If you use finer salt it will almost completely dissolve as it dessicates the filet and the finished product will be extremely salty, the same thing happens if you cure it more then 30 minutes. Make sure you scrub the salt off under running water with your fingers. The filets will feel hard and rubbery if you did it right.

'Puffins' hard cure is the best. No one believes (between mouthfuls) that it is only rocksalt and fish.

[Fish_N_Russ]

Question for you guys.....how does smoked tuna compare in taste/texture to smoked salmon? Is it a lighter taste or greasier or ?? Ive had lots of salmon but never any tuna smoked. :grin:
Russell

[OceanBlue]

Let's see... how to describe smoked tuna?

Mmmm... Huh... well - not like smoked salmon. More like smoked cheese. I believe it was Waterdog that described it that way.

Bottom line - there's nothing better on this planet than good smoked tuna!

[Miss B Haven]

Jen - You're making me hungry again. No smoked Tuna in the Cafe' either!
I've just got to try this dry Salt only thing. It's just too dang quick and easy. Only 30 minutes! I'm used to having to brine salmon for overnight at least. Makes it real hard to do any smoking during the week, you've got to time things just too close to make sure you'll be there when the brine is done and the smoker is done. :whazzup:
It sound like with the 30 minute Salt version you can brine in the evening, throw it in the smoker, couple of pans of smoke and wake up to done fish the next AM!
Save the weekends for catching more fish!
Thanks for all the suggestions, see ya Friday PM. :grin:

[OceanBlue]

Hey Mel - you think we could convince food services to serve smoked tuna? Bah! They'd just botch it.

So you're gonna try the dry, huh? Okay, but I still think you ought to bring it over to my house so that I can show you how it is done :grin:

What Pilar didn't mention is that it is a good idea to turn it over halfway through.

I started a batch in the evening around 5pm, turned it at 10, got up at 3am and pulled it out.

Oh crud! I should have had more than yogurt for breakfast! [img]graemlins/1zhelp.gif[/img]

You could come down to my place and we could have a tuna smoke and lamb kabob feast as well as freeze our tushes off. 19 degrees this morning. :depressed:

[OceanBlue]

:shocked: :shocked: :shocked:

[Miss B Haven]

Keta - Won't have to go that far. It's supposed to be in the low 20's or teens here in Hillsboro tonight (anywhere out of the Gorge winds actually). Big Artic mass headed our way. I got a feeling that 19 deg will feel warm in KF by end of week! :shocked:

:shocked:

:depressed: BURRRRRRRRRRR No fishing for tuna this week :depressed:

[Sensei-san]

My favorite is to lightly smoke the tuna filets then can them with jalapeno slices. The more the better up to a point. About five slices per 8oz. jar. Any smoking process works but only put a light smoke on so that the filets don't get too dried out. The canning process will infuse the smoke and jalapeno flavor in the product. If you like hot it is great. You get a zing when you first taste it then the afterburners kick in. Try it you'll like it.

[pkg40]

What works for Salmon works great for Tuna. I generally use more sweet stuff in my brine for tuna, but it isn't necessary.

[MarlinMark]

I've had some of a co-workers smoked salmon and found it to be great. I've used wet recipies with great results but this stuff had better texture and wasn't too salty. His recipie is simple. It is in ratio 2:2:1, Brown sugar: White sugar: Salt. He cuts the fish into chunks. Layers the fish in a big bowl starting with mix, then fish, then mix. Everything covered. Refrigerate. After awhile a "liquor" is created. Poke the fish pieces back into the liquid. After 12 hrs. in the fridge some of the "liquor" is reabsorbed into the fish. 24 hrs. (or so) and your ready to smoke. Just pat dry and smoke as you know how :smile:

Mark

[Mr. Fisherman]

Check out this site...

Three men with nothing better to do

Lots of great BBQ, Smoking and related info.

My favorite method is to show up at Pilar's after a successful Tuna trip. All ya got ta do it eat! :grin: . Gotta love that Johnboy!

I hope ya enjoy the web site. It makes my mouth water every time I go there...

[Deepslayer]

I love that web site. I have had it on my favorites for the past three years! Sometimes it makes me think I want to move back to San Diego just to try and hook up with those guys. Nah I'll stay here!

[Mr. Fisherman]

I think we should try this out at John's house next year :grin: .

Did anyone check out the pit roasted Pig stuff?

Mmmm

[bllelk]

Hey Guys:

Whats the proper way to butcher the tuna for Curing and smoking?

Thanks for the replys. :whazzup: :whazzup: :whazzup:

[ 11-16-2002, 06:57 PM: Message edited by: bllelk ]

[Pilar]

Sorry I missed you Bllelk.

The procedure for Tuna is pretty simple. The fresher firmer fish are easier to deal with. Cold helps too. If the fish is previously frozen whole then try to cut it up while still partially frozen. The following is for 'I know where its been, fresh tuna'. You may remove the filets first and then skin them but I think that is too hard.

Tuna must be thoroughly bled and quickly chilled to near freezing when caught. You can tell if that did not happen because the fish will very bloody, soft and mushy or both. Quality varies greatly in purchased fish and I much prefer 'Pilar' brand albacore for that reason.

1) Remove the skin. Cut with a boxknife about 1/4" deep down both sides of the dorsal fin, head to tail. Do the same thing, both sides from the vent to the tail on the bottom. Start by the nose and cut through the skin on an outline of the hard head parts. The top loins go all the way to the point of the nose. Work around the hard area of the gill cover opening with the knife to just behind the pectoral fin. Then score the skin from the vent to the pectoral fin. Grab the skin at the head end and rip off in one sheet per side.

2) Divide the filet into belly and back loins. Follow the blood clot along the lateral line and cut to the backbone. Experienced tuna carkers use their fingers instead of knife, it's just easier. Go from head to tail or get bones stuck in your fingers.

3) Cut the 1/4's free. Start at the dorsal fin and cut along the backbone to the lateral line. Do the same on the belly filet. Skip the belly area you traced around unless you like really oily fish.

4) Trim off the cat food. Remove all dark red meat and bones along the lateral line edge of the filet. The dark red meat is very bloody and strong tasting.

5) Clean up and bag. Avoid rinsing in water unless you are freezing it immediately. Rinsing with water changes the flavor and makes the filet turn opaque. Just pick off the debris and scales.

6) String and freeze the carcass for crab bait.

Back loins are prime for smoking and sushi/sashimi. The belly loins I get all go into jars for canning or on the BBQ. They are just too oily for smoking or raw.

To smoke tuna, divide each back loin into three planks. Lay the filet skin side down and filet off the 3/4 to 1" next to the wood in a plank. Cut the remaining wedge shaped filet in two lengthwise.

Then just follow the directions in the smoked tuna thread for 'dry cure' or rock salt brine.