Save those lower quality TUNA Loins

[Sea Jypzee]

I canned up the majority of my tuna for the year after my first trip out. Since then the majority of the tuna I've personally taken has been for high quality loins. I've put the lower quality loins aside in the freezer for eventual canning.

Well, I planned on doing some salmon smoking today and canning up those frozen tuna pieces and lower quality loins that I'd frozen...while going through the tuna, I pulled out some of the loins and decided to try smoking them. I have 2 brine recipes that I use for Salmon, one leaves a very firm felet, while the other leaves a much 'softer' meat texture.

I put the tuna into the brine that firms up the meat more (very high salt content in the recipe) for about an hour and put it on the top rack in the smoker (above the salmon so I could access it easier without pulling all the salmon out).

The tuna came out fantastic!! The loins were firm, and very tasty fresh from the smoker. I'll still can up some of this that I have, as it's belly meat, and small pieces, but it's a GREAT way to salvage those soft 'mushy' loins that you might otherwise have to can.

[Badger]

Sea Jypzee, mind sharing your brine recipes? Especially the salty one that firms up the loins. Thanks.

[Sea Jypzee]

It's a very odd recipe, I will admit. But it works out very well and most people love it.

Please keep in mind, exact quantities are not necessary. I do not generally measure this stuff, as much as just pour till it 'looks right'. I will try to guesstamate the quantities however.

All measurements are approximations.

3C Teriyaki Marinade
1 6oz can Pineapple Juice
1/2-3/4 C Orange Juice
2-3 TBSP Lemon Juice
1 tsp minced garlic
4-5 Bay Leaves
1/2 C Rock Salt

For Salmon - I brine the felets 8-12hrs. (overnight). In the morning put them on the racks and wipe off the excess brine with a paper towel. Sprinkle with Lemon Pepper and let sit in air for 1hr. Then smoke.

For Tuna - I did some semi-whole loins, and cut some like I'd do when grilling. I think I prefer them cut. Otherwise, I do the same thing as for Salmon, however only brine them 2-4hrs and smoke for only 2hrs. Came out fantastic! Brining them longer would likely firm them up better. They were still a little on the soft side at 2 hrs, but I did them anyway with good results.

Between the salt in the teriyaki and the rock salt, it really helps to firm up the meat well. Most people really like this recipe. I've never given the whole thing out to anyone, as I developed it over time, so enjoy! :grin:

I generally keep the brine vacuum packed in the fridge, and pack the fish once cooled, and refrigerate. I've had fish last upto 2 years with no degradation this way, although it is usually eaten long before that time. :grin:

[ 09-13-2003, 05:45 PM: Message edited by: Sea Jypzee ]

[Badger]

Can't wait to try it. Thanks Nancy.

Bryan