This last weekend we went to the lake house. The wife, along with my aunt, canned 40 lbs of fresh Albacore Tuna. We came home with a small amount of tuna belly fat. This weekend, got the TV on the patio setup for the 9am Oregon Duck game, planning on doing a butt, chicken and throwing on the tuna belly fat. Not to sure how to prep the belly fat.
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Cook it fat cap or down.
Couldn't resist.
Ya got pictures? Me no fresh tuna. -
Hmm... just the belly fat? I don't think you want to smoke it, it might render away. My first thought would be to cure it like pork lardo - https://www.thespruceeats.com/what-is-lardo-4778951
this sounds interesting too: https://www.lacucinaitaliana.com/ita...hat-is-how-useLast edited by rickgregory; September 8, 2021, 08:33 PM.Comment
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Sushi. Trust uncle Strat on this. Freeze the fish overnight to mitigate any parasite issues, then coat in in a bit of oil, season and smoke low and slow. I use my big chief(ubiquitous here in Alaska), but anything will work. When med. rare to medium, pull and rest. Then use as you would bbq eel in dragon style rolls. I do this method some with red salmon, and the occasional tuna that comes my way. Freakin' killer...Comment
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