Smoked tuna?

cops25 · Posted: Apr 01 2006 Post subject: Smoked tuna?

Hi all. I hate for my first post to be a question (been lurking forever though), but searching yielded no results, so here it goes:
My father-in-law brought over some tuna fillets from his last fishing trip. I'm not big on seafood, but I do like smoked salmon, so I figured I'd give it a shot, but I can't find any info on rubs, time in the smoker, etc (this is my first season smoking, so I don't think I should use the eyeball method).
Any tips? Is tuna "smokeworthy"?
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In search of the perfect smoke ring...

Big Brother Smoke · Posted: Apr 02 2006 Post subject: absolutely worthy!

I am a fisherman by hobby, and I smoke mass amounts of tuna annually, if am lucky with cathcing.

You can use a rub, but it is not at all necessary. Tunas are quite oily and as long as you smoke them no more 3 hours at 225 degrees you should be ok. Just make sure you don't over do it on the wood. I usually use hickory chunks and charcoal.

My Dry rub for tuna steaks:

3 table spoons of kosher salt
1 tablespoon of red pepper of choice
2 tablesoon of brown sugar
1 tablespoon of garlic
1 tablespoon of allspice

lighly rub on tuna and refrigerate for at least an hour or two.

You can also marinade tuna if you want a citrus flavor to it. To begin I usually add a 1/2 gallon of water to 1 quart of pineapple juice/ oj, 1/2 cup of molasses or honey, 1 cup of soy sauce (lite). Add garlic, favorite pepper, allspice to taste. I then bring to boil and let concoctioin sit until cool. I then get the fish out, rinse and marinate at least four hours in a NSF container and smoke.

Personally, I never eat smoked tuna immediately. I refrigerate it and eat the next day, especially using the marinade. Just taste better to me!

cops25 · Posted: Apr 02 2006 Post subject:

Super, thanks!
I kinda planned on refigerating for a bit before eating...the smoked salmon I had was cold, and I couldn't imagine it being as tasty warm...I figured tuna would be the same.
I'm going to give this a go tonite (if the wind dies down any) or tomorrow...I'll try and grab some pics Very Happy

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In search of the perfect smoke ring...

Great!Steam · Posted: Apr 03 2006 Post subject: Tuna

I have never tried to smoke Tuna but I preserve (can) about 30- 50 pounds every year.
Tuna is packed into a can (or Mason Jar) and filled with extra virgin olive oil, 1/2t Kosher salt, and one of your homegrown peppers on top. (I use a half of a Habanero) Seal and process at 15lbs for 90 minutes. Forget tuna fish sandwiches, serve on crackers or crusty bread, it will be the first thing gone at your next gathering. Enjoy!
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A Kitchen Gadget Guy. Food made with Machinery keeps me interested

brow · Joined: 11 Nov 2007 Posts: 23

I just bought some cold smoked tuna - it is AMAZING!! I am going to do some research on how to do it myself. Figure I can by the steaks/filets at costco pretty cheap.
If anyone is in the lower mainland, Vancouver, BC, I bought the smoked tuna at Inlet Seafood in Newport Landing Port Moody.

roxy · Posted: Dec 28 2007 Post subject:

Tuna is so very expensive in this part of Canada that I would never try smoking some in case I ruined it... Usually about double the price of prime rib.

Back in the days when I had money I did pan sear a couple steaks or two but now I just look at it in the display case and dream of days past.. Crying or Very sad

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Chargriller Akorn
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LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

jess · Posted: Dec 28 2007 Post subject:

roxy · Posted: Dec 28 2007 Post subject:

jess · Posted: Dec 28 2007 Post subject:

Look ahead bud, there's a new year a'comin...

Tony · Posted: Dec 28 2007 Post subject:

jess...

nicely put,Brother Wink

Best Regards and the Best of the New Year! Very Happy

Tony

brow · Joined: 11 Nov 2007 Posts: 23