Smoking Albacore? - www.ifish.net
The Oregonian's Bill Monroe!

Go Back   www.ifish.net > Ifish Fishing and Hunting > Ifishers Recipes!

Reply
 
Thread Tools Display Modes
Old 06-26-2004, 11:13 PM   #1
Zodiac-Fisherman
Sturgeon
 
Zodiac-Fisherman's Avatar
 
Join Date: Feb 2004
Location: Portland
Posts: 3,688
Default Smoking Albacore?

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

__________________
North River Mafia
Zodiac-Fisherman is offline   Reply With Quote
Old 06-27-2004, 09:03 AM   #2
Mark Mc
King Salmon
 
Mark Mc's Avatar
 
Join Date: Jul 2001
Location: Corvallis
Posts: 7,835
Default Re: Smoking Albacore?

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
__________________





Pro staffer for generic aspirin
Mark Mc is offline   Reply With Quote
Old 06-27-2004, 09:15 AM   #3
Billfisher
Tuna!
 
Join Date: Feb 2003
Location: Eugene
Posts: 1,340
Default Re: Smoking Albacore?

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
__________________
Doug

Team Stick Time!
Billfisher is offline   Reply With Quote
Old 06-27-2004, 11:03 AM   #4
trask2
Coho
 
Join Date: May 2004
Location: Silverton
Posts: 52
Default Re: Smoking Albacore?

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

Note. This recipe works well for other ocean fish ( Swordfish, Halibut, Cabizon, and probably others)
trask2 is offline   Reply With Quote
Old 06-28-2004, 09:22 AM   #5
avid
Steelhead
 
Join Date: Jun 2002
Location: Rogue Valley
Posts: 280
Default Re: Smoking Albacore?

Quote:
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
__________________
The whole idea of fishing, it
seemed to me, was to hook a
thrashing sea monster of some
kind and actually boat the
******* . And then eat it.

Hunter S. Thompson from The Great Shark Hunt
avid is offline   Reply With Quote
Old 06-28-2004, 09:30 AM   #6
OceanBlue
King Salmon
 
OceanBlue's Avatar
 
Join Date: May 2002
Location: Halfway between the Boondocks & Timbucktoo
Posts: 7,926
Default Re: Smoking Albacore?

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!
__________________
OceanBlue is offline   Reply With Quote
Old 06-28-2004, 09:32 AM   #7
Bank Maggot
Steelhead
 
Join Date: Jul 2003
Location: hillsboro, or
Posts: 331
Default Re: Smoking Albacore?

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



__________________
DEFINITION OF A FISHERMAN

Give a man a fish he'll eat for a day. Teach a man to fish and he'll be too busy fishing to eat.
Bank Maggot is offline   Reply With Quote
Old 06-28-2004, 11:24 AM   #8
Miss B Haven
King Salmon
 
Miss B Haven's Avatar
 
Join Date: Jul 2002
Location: Mountaindale- between the Girl Scout Camp and the Nudist Camp :)
Posts: 5,633
Default Re: Smoking Albacore?

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!

Oh- and DON'T leve the salt on for more than the 30 minutes unless you really like salty fish!
__________________
Mel
I only WORK (used to be fish)on days that end in y

If you always do what you've always done, you'll always get what you've always gotten.
Miss B Haven is offline   Reply With Quote
Old 06-28-2004, 11:51 AM   #9
Pilar
Mr. Carkington
 
Pilar's Avatar
 
Join Date: Aug 2000
Location: Not all that wander are lost.
Posts: 12,481
Default Re: Smoking Albacore?

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.

I'm still working on him to get the pickled Coho recipe.
__________________
“Normally, we do not so much look at things as overlook them.”
― Alan Wilson Watts
Pilar is offline   Reply With Quote
Old 06-28-2004, 12:40 PM   #10
Puffin
Tuna!
 
Join Date: Jan 2002
Location: Portland
Posts: 1,983
Default Re: Smoking Albacore?

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.
__________________
The original Salty dog
If you fish the prediction you will never fish.
You can't cook it if you don't hook it.
If the coast guard says GO FISH we do.
Puffin is offline   Reply With Quote
Old 06-28-2004, 01:59 PM   #11
Mr. Fisherman
King Salmon
 
Mr. Fisherman's Avatar
 
Join Date: Apr 2000
Location: Hillsboro, OR, USA
Posts: 5,843
Default Re: Smoking Albacore?

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....
__________________
I LOVE my job!.... It's the BEST! IT'S FANTASTIC!! ~Nacho Libre.
Mr. Fisherman is offline   Reply With Quote
Old 06-28-2004, 09:20 PM   #12
Big TULE
Ifish Nate
 
Join Date: Sep 2001
Location: Hockinson, WA.
Posts: 2,665
Default Re: Smoking Albacore?

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...
__________________
IBEW Local 125

United we stand... Divided we beg...
Big TULE is offline   Reply With Quote
Old 06-28-2004, 09:22 PM   #13
Deepslayer
Tuna!
 
Join Date: Jul 2001
Location: Albany
Posts: 1,303
Default Re: Smoking Albacore?

See what happens when you guys gang up on Puffin!!!!! You get his -
,Ed
__________________
Team Tuna Town on Fumes!!
Mon Dieu, votre mer est si grand, et mon bateau est si petit!
Team 2002 Salty Dog Challenge Champs!
Deepslayer is offline   Reply With Quote
Old 06-28-2004, 09:27 PM   #14
Keta
Guest
 
Posts: n/a
Default Re: Smoking Albacore?

The loins can be dry but if you smoke the bellies you will be happy with the end product.
  Reply With Quote
Old 07-01-2010, 10:38 AM   #15
jordyl2k
Fry
 
Join Date: Jun 2010
Posts: 1
Default Re: Smoking Albacore?

I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions.
jordyl2k is offline   Reply With Quote
Old 07-03-2010, 09:10 AM   #16
buhbuhfish
Chromer
 
buhbuhfish's Avatar
 
Join Date: Jan 2003
Location: Eugene, Oregon
Posts: 746
Default Re: Smoking Albacore?

I used 5 Cents recipe for smoked salmon (you can find it at the top of the recipe board) on my Albacore tuna and it was awsome. Kinda like tuna candy. Cut the tuna about an inch thick and then followed the 5 Cents process. It was out of this world. Smoked with alder and apple chunks. I think that this recipe would be great with any fish. As a side note i also used the same process with some sliced beef and it was killer also. Good Luck.
__________________
Official Koffler Boats poster child -*20' Koffler Bay Bee Sled & 18' x 60" Koffler Driftboat.
God bless our soldiers
buhbuhfish is offline   Reply With Quote
Old 08-13-2010, 09:12 PM   #17
Salty Water Dawg
Fry
 
Join Date: Nov 2009
Location: Hillsboro, OR
Posts: 8
Default Re: Smoking Albacore?

Quote:
Originally Posted by jordyl2k View Post
I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions.
Thanks for sharing this recipe. I just gave it shot on tuna I bought fresh from Garibaldi on Monday, and I gotta say its the best smoked anything I've ever had! I usually make up batches of smoked sausage sticks to give away during the holidays, but I have a feeling I'll be handing out albacore this upcoming season. Thanks again. This recipe is awesome...
Salty Water Dawg is offline   Reply With Quote
Old 08-26-2010, 09:32 AM   #18
lgilbert
Fry
 
Join Date: Jul 2010
Location: Monmouth
Posts: 13
Thumbs up Re: Smoking Albacore?

Quote:
Originally Posted by jordyl2k View Post
I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions.

This is absolutely amazing. I just finished my second batch and everyone loves it. I took some to work and it was gone in minutes. Great recipe, and the only one I will be using for tuna from here on out. Thanks so much!
lgilbert is offline   Reply With Quote
Old 09-13-2010, 06:32 AM   #19
WoundedTuna
Chromer
 
WoundedTuna's Avatar
 
Join Date: Sep 2006
Location: Scappoose
Posts: 545
Default Re: Smoking Albacore?

What does everyone do to store the smoked tuna? I want to make a big batch and was debating whether to vacuum seal and freeze or can it.

With canning, should I smoke as long?
Do I need to can the full 100 minutes at 10 psi?
__________________
GO BEAVS
WoundedTuna is offline   Reply With Quote
Old 09-20-2010, 07:48 AM   #20
fishsticks
Chromer
 
Join Date: Feb 2005
Location: Vancouver, WA
Posts: 827
Default Re: Smoking Albacore?

Quote:
Originally Posted by WoundedTuna View Post
What does everyone do to store the smoked tuna? I want to make a big batch and was debating whether to vacuum seal and freeze or can it.

With canning, should I smoke as long?
Do I need to can the full 100 minutes at 10 psi?
There was a thread somewhere (Salty Dog page??) that talked about canning smoked tuna. In short, don't smoke very long and can for the same amount of time.

We have vac sealed and frozen it and it held just fine. Course it is so good, not much was frozen and what was wasn't for long.
fishsticks is offline   Reply With Quote
Old 09-20-2010, 10:47 AM   #21
esoj
Steelhead
 
Join Date: Oct 2006
Location: canby
Posts: 162
Default Re: Smoking Albacore?

jordy; Can tuna be smoked after it has been frozen? Salmon can but sturgeon gets rubbery after freezing. Or can anyone answer my question?

Last edited by esoj; 09-21-2010 at 01:53 PM.
esoj is offline   Reply With Quote
Old 09-25-2010, 05:04 PM   #22
Bloom
Tuna!
 
Bloom's Avatar
 
Join Date: Oct 2007
Location: Brookings
Posts: 1,471
Default Re: Smoking Albacore?

Quote:
Originally Posted by Bank Maggot View Post
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



I've been doing it all wrong for way too long. I tried this yesterday, adding one step, a layer of brown sugar and pepper between the filets and as the teeners would text: "OMG, ***, this is outrageously good." Simple, uncluttered with foo-foo spices and sauces, just plain Tuna and a little pepper and sugar. Wet brine is soooo last Tuesday.
__________________
"I wondered why the boat was getting bigger.....then it hit me!"
Bloom is offline   Reply With Quote
Old 10-07-2010, 10:51 AM   #23
MBURKE
Steelhead
 
MBURKE's Avatar
 
Join Date: Oct 2004
Location: dundee
Posts: 113
Default Re: Smoking Albacore?

put a little spin on the rock salt method last night added some dry crushed garlic an some dill weed to the salt.....it was the bomb...!!!!!!!!!
MBURKE is offline   Reply With Quote
Old 10-15-2010, 02:02 PM   #24
troweller
Fry
 
Join Date: Aug 2008
Posts: 5
Default Re: Smoking Albacore?

Regarding the 5 cent recipe for albacore-how long do you leave in the sugar?
troweller is offline   Reply With Quote
Old 10-15-2010, 03:28 PM   #25
Bloom
Tuna!
 
Bloom's Avatar
 
Join Date: Oct 2007
Location: Brookings
Posts: 1,471
Default Re: Smoking Albacore?

Quote:
Originally Posted by troweller View Post
Regarding the 5 cent recipe for albacore-how long do you leave in the sugar?
I left mine in the reefer for 1 hr and it turned out great.I knocked off the clumps before smoking.
__________________
"I wondered why the boat was getting bigger.....then it hit me!"
Bloom is offline   Reply With Quote
Old 10-17-2010, 01:20 PM   #26
buhbuhfish
Chromer
 
buhbuhfish's Avatar
 
Join Date: Jan 2003
Location: Eugene, Oregon
Posts: 746
Default Re: Smoking Albacore?

Quote:
Originally Posted by troweller View Post
Regarding the 5 cent recipe for albacore-how long do you leave in the sugar?
I did several batches and it seemed great with from 24 hours to 5 days. The five day batch was killer and I think I am going to leave for at least several days from now on.
__________________
Official Koffler Boats poster child -*20' Koffler Bay Bee Sled & 18' x 60" Koffler Driftboat.
God bless our soldiers
buhbuhfish is offline   Reply With Quote
Old 02-03-2011, 11:48 AM   #27
flatfishhunter
Steelhead
 
Join Date: Nov 2002
Location: Beaverton
Posts: 166
Default Re: Smoking Albacore?

When using the Pilar method- have any of you substituted a different salt? I've read in other posts that rock salt isn't considered a "food grade" product. Have any of you tried Kosher , Sea Salt, or ? If so, how long do you leave the tuna in the salt?
flatfishhunter is offline   Reply With Quote
Old 02-13-2011, 10:06 AM   #28
OK Deal Let\'s Fish
Steelhead
 
OK Deal Let\'s Fish's Avatar
 
Join Date: Feb 2004
Location: Eugene
Posts: 471
Default Re: Smoking Albacore?

I use Kosher salt and brown sugar between each layer of tuna when brining. Let them brine for at least 24 hours before a light smoke.

Then I can it straight or with habeneros at the bottom.
__________________
Let's Fish

Team Shake n' Bake
OK Deal Let\'s Fish is offline   Reply With Quote
Old 03-28-2012, 06:13 PM   #29
Channel Isle SlayR
Fry
 
Join Date: Mar 2012
Posts: 2
Default Re: Smoking Albacore?

Quote:
Originally Posted by jordyl2k View Post
I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions.
Channel Isle SlayR is offline   Reply With Quote
Old 03-28-2012, 06:16 PM   #30
Channel Isle SlayR
Fry
 
Join Date: Mar 2012
Posts: 2
Thumbs up Re: Smoking Albacore?

I just used this recipe on some yellowtail I had. I added honey and crushed red pepper the last hour and switch from apple wood to hickory! FISH CANDY!!
Channel Isle SlayR is offline   Reply With Quote
Old 08-09-2012, 09:12 PM   #31
Fishn-tin-sean
Cutthroat
 
Fishn-tin-sean's Avatar
 
Join Date: Oct 2007
Location: California
Posts: 27
Default Re: Smoking Albacore?

Have to comment on jordyl2k recipe-

Followed the basic mix as stated, no deviations with the exception of the apple/pineapple juice soak-added more jalapenos than stated- this recipe needs a few tweaks, tuna is fragile and first batch was very, very dry with original recipe.

Two things I found to be helpful second time around -cut the brown sugar-salt immersion(1:1 ratio) period by 12-18 hours, Albacore gives up fat and moisture fast. In fact my pieces were ready in first two hours for 1"-2" thick diagonal loin slices.

After the brown sugar and salt crusting process, rinse the brined pieces of tuna in cold water quickly. Do not dry with cloth towel or paper towel.

Set slightly rinsed fish onto baking cooling rack(s) with cookie sheet below to catch juices- use a house fan to force the pelicle skin creation (caramel-sticky sugar-protein covering)- about one hour drying time max.

Place on two tier-water pan smoker using four handfulls of soaked cherry or apple chips over a 2.5 period max.

Fish should be semi-firm to touch and give with ease. Fish will continue to cook a bit once removed.






Quote:
Originally Posted by Channel Isle SlayR View Post
I just used this recipe on some yellowtail I had. I added honey and crushed red pepper the last hour and switch from apple wood to hickory! FISH CANDY!!
__________________
2006 Alumaweld Stryker. 19' of Sick fishing machine! 115 Merc-80lbs-24V Trolling motor, wrapped from front to back!

Last edited by Fishn-tin-sean; 08-09-2012 at 09:16 PM.
Fishn-tin-sean is offline   Reply With Quote
Old 08-11-2012, 10:46 PM   #32
summoner7
Chromer
 
summoner7's Avatar
 
Join Date: Apr 2006
Location: Top of Oregon City
Posts: 661
Smile Re: Smoking Albacore?

Albacore is really tasty anyway, so I think less is more. My secret Little Chief Smoker recipe for Albacore is cut the tuna into chunks, roll it in sea salt for about 30 minutes, lightly rinse and then smoke in Alder chips for several hours until it reaches your preferred done-ness. Then, crack open a Newcastle and eat the smoked tuna while its still warm. Can't beat it.
summoner7 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Cast to



All times are GMT -8. The time now is 02:07 PM.

Terms of Service
Page generated in 0.47960 seconds with 52 queries