Last weekend I smoked a Yellowfin Tuna belly. My SWMBO was the fish smoker in the family until her electric Brinkman died. I smoked the belly at 250 degrees F for 3 hours. It was a a little over cooked but was still good. Next time I will pull them at two and a quarter hours.
As for size, the pieces are on a standard sized paper towel
I have 3 nice pieces of frozen Alaskan Albacore Tuna loins, that I'd like to smoke since my wife won't eat it. Do I brine it? in what? any suggestions would be greatly appreciated.
There are so many different ways to prepare that for smoking. I would just apply a half a teaspoon of kosher salt per pound and smoke for the first time and then adjust from there to suit your taste.
I'm thinking equal parts Kosher salt and brown sugar with some black pepper and granulated garlic.... might add a bit of paprika...ie... a dry rub for about 6 hours or so....
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