Smoked Tuna Bellies

[clt_capt]

When you clean your tuna, do you take the time to clean the belly meat and keep it?

If not you are missing a real treat. I usually cut the loins free and leave the skin and rib bones in place on the belly meat/ribcage

I will brine them for about an hour in a solution of 1/2 cup sugar, 1/2 cup salt, 1/2 gallon of water. rinse the bellies in COLD water and let air dry for about 1/2 hour.

Then into the smoker (175 degrees, 2 - 2 1/2 hours) - I usually prefer hickory, but apple or maple work well also.

You can pull the bones out easily after it is smoked. Makes a great dip, smoked tuna salad, or just by itself.

F

[Capt Tates]

Capt. I've never smoked the belly. Sounds good though, we smoke loins for the fish market. I take the belly and sprinkle them with salt pepper and garlic. heat the grill up way up high almost glowing red. quick sear on both sides rare in the middle. Splash with fresh lime, Very tasty. I'll have to try your smoked bellies, next time. thanks Tim

[johnseafood]

i just use the belly meat for fresh tuna salad or for making tuna sandwiches .

[LadyAngler]

Capt. I've never smoked the belly. Sounds good though, we smoke loins for the fish market. I take the belly and sprinkle them with salt pepper and garlic. heat the grill up way up high almost glowing red. quick sear on both sides rare in the middle. Splash with fresh lime, Very tasty. I'll have to try your smoked bellies, next time. thanks Tim

We might have to have a trade show BBQ soon! Can't wait for tuna season!!!!

[clt_capt]

This also works well for Wahoo as well. I quit steaking my wahoo a couple of years ago - Now I only filet them and then loin them out (removing all of the red)

I'm too lazy to pick out the rib bones, so I cut the rib meat off and brine and smoke them too.

Works great - the bones are easy to pull out after smoking and I haven't wasted any of the meat.

[JaySmalls]

A nice little trick also is after filetting out the loins scrape along the ribs with your finger tips and get all that red meat off(not bloodline obviously). Mix this stuff with a little mayo and schriachi sauce and you have the best spicy tuna to roll up as some sushi. have some other pretty good recipse for this stuff if any one is interested.

[Capt Tates]

Mary, That would be awesome. You got more space down there, I think we could put on one hell of a shin dig! I'm droolin just thinkin about it. Thanks Tim PS wahoo belly is to die for, but you need a really big hoo for good belly flaps.

[TheChumStain]

I've smoked he bellies and they were good but I'm not a good smoker so I'd bet they are awesome if done right. The other thing we do is scrape the rack after cleaning the tuna and make tuna salad out of that meat.

[Going Deep]

Think I'll give it a try this evening while the tuna steaks are on the grill