Smoking Tuna: Fool Proof Procedure???

[Thawley]

I did search. There's plenty of porn and fish stories and advice about grilling tuna steaks. But there's not a lot that I could find on methods & procedures for smoking tuna.

I've got a buddy out in a boat as I write who's planning to give me 1/2 of his catch for the UUDS™. You guys were such a help with the pork I did last weekend, I'm under heavy pressure for a repeat performance with the tuna.

Specifically, I'd like to know:
• meat prep (rub, brine, marinade, etc?)
• smoker temp
• rough guide to time/lb.
• optimum internal temp
• finishing techniques (foil, cooler, fluid adds, whatever)

I know some of you guys have done it before (Grillman40, big brother smoke...), can you help a brother out????

Links are fine, too. I didn't find anything in the road map and most of the fish info I've seen is either for salmon.

Thanks in advance.

 

[Countryhb]

Yo, where you at, Big Bro Smoke?? I don't know how closely you guard your Albacore techniques, but I'd LOVE to hear a response from you on this. Your tuna was amazing!

 

[tommykendall]

This is what I do - it is good... very good.

For 5-6# of Tuna

2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
1/8+ C Molasses
1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves

Adjust your measurements proportionately for the amount of fish you use.

Mix all the above into a large non corrosive stock pot and dissolve well.

Cut your skinless tuna loins into the size of tennis balls to almost fist-size.

Put the tuna into the brine and let soak completely covered for about 6 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.

When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.

Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.

Remove and let rest at room temperature before packaging and eating.

 

[big brother smoke]

TK's version rocks for sure! I used to do it that way also, but I have found excellent results using the kiss method so to speak! As you know I brought back too much tuna and did not want to make it to complicated, so when I have a big batch as last week (over 100 lbs.) this works quite well!

Coat the tuna generously with your favorite rub (mine should be available for purchase in a month or so; shameless plug:biggrin: )

Coat the tuna with brown sugar generously (even if your rub contains brown sugar).

Pre-heat smoker and bring to temp 200-225 no higher; cook about 1.5 hours and press a log to see if firm and the rub and sugar have lightly carmelized. If you have accomplished this goal remove from smoker. If not come back in 20 minutes and re-check....

I have no measurements for you I just can eye it after all of these years of smoking tuna! Key word here is generously in terms of measurements!

I cut my loins in half that is why I call them logs!:mrgreen:

p.s. Make sure to remove the blood line or your fish will taste like arse or liver. I have been smoking tuna for years, so I have made a mistake or two along the way:shock:

 

[big brother smoke]

Yo, where you at, Big Bro Smoke?? I don't know how closely you guard your Albacore techniques, but I'd LOVE to hear a response from you on this. Your tuna was amazing!

Thanks!

 

[big brother smoke]

I did search. There's plenty of porn and fish stories and advice about grilling tuna steaks. But there's not a lot that I could find on methods & procedures for smoking tuna.

I've got a buddy out in a boat as I write who's planning to give me 1/2 of his catch for the UUDS™. You guys were such a help with the pork I did last weekend, I'm under heavy pressure for a repeat performance with the tuna.

Specifically, I'd like to know:
• meat prep (rub, brine, marinade, etc?)
• smoker temp
• rough guide to time/lb.
• optimum internal temp
• finishing techniques (foil, cooler, fluid adds, whatever)

I know some of you guys have done it before (Grillman40, big brother smoke...), can you help a brother out????

Links are fine, too. I didn't find anything in the road map and most of the fish info I've seen is either for salmon.

Thanks in advance.

Fishing for tuna is up and down right now, hope he scores!

 

[tommykendall]

I'd say the recipe I posted above is good for maybe 8-10#'s even though it says 5-6.

 

[Thawley]

Fishing for tuna is up and down right now, hope he scores!

That's it? That's all you have to say? You're called out twice in the same thread about your famous tuna porn gloat and all you can say is "hope he scores"????

DUDE.... How 'bout some tuna tips from da man? I want my Que to look like this:

 

[big brother smoke]

ummm... Thawley did you see post #4?

 

[Thawley]

Oooops...

Too much multi-tasking makes John a dim boy.

Thanks be to Tommy and you for the advice. I'll try to remember the camera this time.

 

[Scottyj13]

Hmmm...Smoked Tuna? I've only had tuna seared or raw...keep in mind, it's California. I am interested to hear about it though!

 

[pqbbq]

I have just smoked tuna once and I dried it out to much - I had amberjack and chillean sea bass on the smoker also that was excellent!

There was no tuna left - it did get eaten!

But the next time I do some Tuna I am gonna do it TK's way!

Great brine recipe TK!

 

[big brother smoke]

So, what your buddy score? 1 day boats should be back by now.

 

[Thawley]

So, what your buddy score? 1 day boats should be back by now.

Finally heard from him.

Sounds like a pretty bad day. In 24-hours, sixteen guys only caught 4 yellow-tail... He said they were in constant contact with a number of other boats and one captain said it was the worst day he's seen in 5 years.

Mike came home with 5-6lbs. Not sure if we're gonna smoke it or not.

 

[big brother smoke]

Finally heard from him.

Sounds like a pretty bad day. In 24-hours, sixteen guys only caught 4 yellow-tail... He said they were in constant contact with a number of other boats and one captain said it was the worst day he's seen in 5 years.

Mike came home with 5-6lbs. Not sure if we're gonna smoke it or not.

If you are going to smoke the yellowtail I would suggest TK's method! Yellowtail is not as good cooked as Albacore to me anyway! Needs some time in the brine! I love it sashimi style (yellowtail)!

Yes fishing was arse yesterday!

 

[Schmitty]

Finally heard from him.

Sounds like a pretty bad day. In 24-hours, sixteen guys only caught 4 yellow-tail... He said they were in constant contact with a number of other boats and one captain said it was the worst day he's seen in 5 years.

Mike came home with 5-6lbs. Not sure if we're gonna smoke it or not.

Well guys Thawley did such a great job with the pulled pork for my wifes Bday last week, I thought that I should seek his help on the massive amount of fish I was going to bring home.

We'll that's why they call it "Fishing" and not "Catching". I think we can put enough Yellow Tail together to try the Brine and Smoke Process. We'll try it and let you know how it came out. Thanks for all of your tips.

Schmitty
Santa Maria Open Pit BBQ'r