Smoked Tuna Recipes

[worldcat lemon]

Anyone have a great smoked tuna brine? Wet or Dry brine?

We catch mostly Albacore in Washington.

[clt_capt]

My brine is pretty simple -
1 Cup Sea Salt (or Kosher Salt)
1/2 Cup Brown Sugar
a small handful of whole black peppercorns (or green peppercorns)
A couple sprigs of rosemary
1 Gallon Water

Bring the mix to a boil and let cool

Place the fish in a plastic bag, pour brine to cover. Let sit
for an hour.

Rinse the fish in cool water drain and allow the fish to air
dry in a cool spot.

Once dry, pat on your favorite rub. My current "go-to" rub
is Lawry's Perfect Blend for Pork...

Smoke with your choice of wood - I prefer Hickory, but applewood and cherry work well.


I use this a lot for tuna bellies and wahoo bellies - Great way to remove the bones easily and to keep from wasting some really great meat.

[Capt. Terry]

AWESOME RECIPE CAPT......DO THE SAME WITH ROCKFISH BELLIES ALL SPRING.....
THANKS

[Bert Rodgers]

I make a smoked tuna (or any fish you want,mahi is killer) spread.

1st I season the tuna with Tony Chasheres cajun seasoning and olive oil. Refrigerate for an hour.

Set up the smoker and use either alder wood or pecan.

Then I finely chop onion,red bell pepper, cellary and garlic and saute in olive oil till soft.

When the fish is done I let it cool and put the fish and veg into the food processor then I add 1 package of creamcheese and a 2 tablespoons of mayo for each pound of smoke tuna.
While you are processing it add a little tabasco and worcestechire sauce, salt and pepper to taste.

Serve on Ritz

Bert

[marlinrojo]

I make a smoked tuna (or any fish you want,mahi is killer) spread.

1st I season the tuna with Tony Chasheres cajun seasoning and olive oil. Refrigerate for an hour.

Set up the smoker and use either alder wood or pecan.

Then I finely chop onion,red bell pepper, cellary and garlic and saute in olive oil till soft.

When the fish is done I let it cool and put the fish and veg into the food processor then I add 1 package of creamcheese and a 2 tablespoons of mayo for each pound of smoke tuna.
While you are processing it add a little tabasco and worcestechire sauce, salt and pepper to taste.

Serve on Ritz

Bert

I made this up yesterday and OMG it is the HEAT!!!!!!!!!!!!!!! Thanks BERT your the best