Smoked Tuna Help

[Mrduckman]

I have recently lost my tunaginity thanks to Northriver1, And was wanting to smoke some tuna. I am asking any of the dogs out there that have a good recipe they would be willing to give up. Any help would be appreciated.
Thanks, Mrduckman aka ( No longer a tuna virgin )

[Spoonplugger]

There are several good recipes that will pop up over in the recipe section if you do a search. You just can't hardly mess up with fresh tuna as long as you don't over cook it. I smoke it until it is 115 degrees F in the center. Some my want it done a little more. If in a hurry just sprinkle with kosher salt and leave set for 15 to 20 minutes and then rinse off, let dry to the touch and then smoke with alder.

[bobross]

Like Spoonplugger says: salt, rinse, smoke. You don't need a fancy multi-ingredient marinade. And don't forget to do the bellies!

[Fshklr]

Originally Posted by Mrduckman

I have recently lost my tunaginity thanks to Northriver1, And was wanting to smoke some tuna. I am asking any of the dogs out there that have a good recipe they would be willing to give up. Any help would be appreciated.
Thanks, Mrduckman aka ( No longer a tuna virgin )

for canning, skip the salt prebrine and rinse...just flesh/skin removed into smoker, (bigchief) 2 pans of smoke(about 2 hrs) remove and pack in jars...add salt to jars.

The advice by others adding a hot pepper(I use 1/2 of a raw serrano pepper) and or garlic cloves is the bomb!!!


I am amazed at how good this has turned out! DELICIOUS!

[northriver1]

Originally Posted by Fshklr

for canning, skip the salt prebrine and rinse...just flesh/skin removed into smoker, (bigchief) 2 pans of smoke(about 2 hrs) remove and pack in jars...add salt to jars.

The advice by others adding a hot pepper(I use 1/2 of a raw serrano pepper) and or garlic cloves is the bomb!!!


I am amazed at how good this has turned out! DELICIOUS!

MrDuckman is not looking to can his fish. Smoke and eat.

[Fshklr]

Originally Posted by northriver1

MrDuckman is not looking to can his fish. Smoke and eat.

Yup....but there are other members reading this thread too.....sorry for the info

[havnfun2]

like other have said but....I like to salt one side then put a coating of brown sugar on the other side then wait 30 mins rinse dry smoke EAT!

[Mrduckman]

Thanks for all the help guys!!

[CATCH AND EAT]

I use 5-cents salmon smoke recipie for tuna. I add a little chilli powder to kick it up a tad. Dry brine, no rinse. let dry on racks for a few hours then smoke for 5 hours. Awesome stuff to stuff your face with.

[OK Deal Let\'s Fish]

Originally Posted by CATCH AND EAT

I use 5-cents salmon smoke recipie for tuna. I add a little chilli powder to kick it up a tad. Dry brine, no rinse. let dry on racks for a few hours then smoke for 5 hours. Awesome stuff to stuff your face with.

I also use 5-cents salmon smoke for my tuna, but spice it up with cayenne powder.

When I bring it to work it will not last the hour.

[Teton]

Here is my recipie, it works great every time:

1. Cut loins into thirds lengthwise, bag and pack in a cooler with ice.

2. Drive to Ottos in SE Portland.

3. Hand the tuna to Jerry to smoke with black pepper and vacuum pack.

4. Return 1-2 days later.

[Chrome Bumper]

Originally Posted by CATCH AND EAT

I use 5-cents salmon smoke recipie for tuna. I add a little chilli powder to kick it up a tad. Dry brine, no rinse. let dry on racks for a few hours then smoke for 5 hours. Awesome stuff to stuff your face with.

I add lots of ground pepper usually. Season lighter and smoke for flavor only if you plan on canning it, don't cook it in the smoker, the 100 min at 10psi will do it more than enough.

Same deal for sturgeon.

[CATCH AND EAT]

Originally Posted by Chrome Bumper

I add lots of ground pepper usually. Season lighter and smoke for flavor only if you plan on canning it, don't cook it in the smoker, the 100 min at 10psi will do it more than enough.

Same deal for sturgeon.

Oh, Add cream cheeze and a ritz cracker to make a convinient serving platter.

One other thing that Whaleraddict did with 5-cents smoke is to actually add pepper flakes to the tuna. Talk about yummy!

[SamBen]

1 cup sugar, 1 cup salt 1 gallon water base brine. soak overnight rinse dry and rack for 2 hrs, smoke and eat. you can add any flavoring you want to this.

dry brine is salt and brown sugar mixed 30-60 minutes.

[early]

Don't forget to smoke some medallions, too -- slice the loins into 3/4 to 1 inch rounds, across the grain - - doesn't take long to smoke and tastes DEE-lish! I don't think that the medallions freeze very well though -- another excuse to eat it all quick.

We like to use Morton's tenderquick -- add enough to whatever amount of water until you can float a fresh egg. That a secret Old Norwegian recipe from Great Granpa Bjorg -- works every time for any kind of fish!