Hello friends,
My head is spinning from all of the different was people smoke tuna. This is leading me to some basic questions.
- First, it seems that people smoke tuna and fish in general two different ways. Some to lightly grill and season with smoke. Some fully brine and smoke to preserve and store. The first seems to be to serve as a meal, often with some sort of sauce, e.g. creamy dill sauce. The latter seems to used as a snack, hors d'oeuvres, or to make a dip or spread. Is this an accurate assessment?
- Post brine, drying to create pellicle, many seem to allow to dry on a counter top at room temp for several hours (i.e. 3 - 5), often with a fan. A few dry in the fridge. Does one create a better pellicle than the other? Is it safe to let dry at room temperature for hours?
- Some wet brine and some dry brine. For dry brining, it seems they just brush off the salt and sugar and go right to the smoker. When wet brining, the folks who want to fully smoke it let it dry to form a pellicle. Those who just want to grill w/ a little smoke flavor just use the brine as a marinade to add flavor. Is this correct?
- Question about adding flavors to fully brined & smoked fish. I see most just use water, salt and sugar, dry for pellicle and smoke w/out adding extra seasoning. If I wanted to fully wet brine and smoke with added seasoning / flavors, would I be better off adding it to the wet brine, or sprinkling on seasoning while drying for pellicle or right before I put in the smoke? I worry that the latter would block smoke absorption to the pellicle. Your thoughts in this?
- Finally, what final internal temps should I shoot for when grilling just at add some smoke for a meal, and when I want top full brine and smoke to preserve and use as hors d'oeuvres etc.?
Thanks in advance!
JD
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