Smoked TUNA! (How?)

wannacatchem · 07-31-2005, 02:24 PM

I've searched the Recipe Forum, and searched the Salty Dogs, and can't find recipes for smoking tuna. From what I see, you smoke it with out brine, dry or wet. So what do I do?

P.S. Lost my Tunaginity yesterday. Out 50-60 miles in the big blue, got 9. Was a deck hand for Triple C. It was a lot of fun.....I need a bigger boat!

Any help is appreciated

SET_THE_HOOK · 07-31-2005, 02:40 PM

Tunaginity

Smoking without the brine is for fish that is going to be canned.

Check out posts from Keta; if that doesn't work enter "dry cure" into Search. I had some of the dry cure from two friends and plan on using it from now on. Can't find the recipe they sent me; otherwise I'd post it - Sorry

LQQKASTAR · 07-31-2005, 02:53 PM

no need to brine, use rock salt for about 30 minutes then smoke, only need about 2 pans of chips(alder) cut the loins into strips, about 1 and 3/4" thick, use the top shelfs of the smoker, straight alder.

good luck

Woody · 07-31-2005, 06:26 PM

My recipe;

Cut loins in steaks 3/4-1" thick. Layer steaks in a glass or plastic container, with a 50% kosher salt/50% brown sugar dry brine. Rinse. Cover and refrigerate for one hour. Smoke with for two hours with one pan of 50% alder/50% apple chips.

South Paw · 07-31-2005, 06:33 PM

I'e been using pecan chips for tuna with a straight rock salt pack for 30 minutes with a rinse. It doesn't get turned down very often.

Fishplay · 07-31-2005, 06:36 PM

My advice is don't waste your time or fish smoking loins unless you plan to can them.

Smoke the bellies only for eating as fresh smoked fish.

I use the same brine for TUNA as I do salmon.

I don't measure anything so it's impossible to give you a recipe.