BajaNomad

Smoking Yellowfin Tuna

boe4fun - 11-17-2009 at 08:07 PM

Here's a recipe I just used on some YFT and yellowtail for smoking. It's for 10-15 pounds of fillets or steaks: 16 oz (2 cups) water, 1/2 cup non-iodized salt (may use less), 1/2 cup brown sugar, 8 oz (1 cup) soy sauce, 8 oz (1 cup) apple juice, 2 Tbsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp celery salt, 1 tsp(?) cayenne pepper (may use more or less depending on how spicy you like it), dash of fresh ground dill if available. Brine the fish for 8 hours, VERY LIGHTLY rinse under cold tap water, lay out on paper towels to dry for 2 hours (you can use a fan to help this process). After fish develops a sheen (or pellicle or skin) and is tacky (not wet) to the touch, load it into smoker for 6 to 8 hours or longer, depending on how moist you like your smoked fish. Bon Apetite!!!

GC - 11-17-2009 at 08:34 PM

Thank You. I am going to try that--I have a lot of Tuna from Asuncion.

DENNIS - 11-17-2009 at 09:25 PM

Quote:
Originally posted by GC
Thank You. I am going to try that--I have a lot of Tuna from Asuncion.


Awwright George. Three and a half years later, you're no longer a noob. A star is born. :lol:

woody with a view - 11-18-2009 at 06:47 AM

hey Paul

those tuna bellies were insane when we smoked them a couple weeks ago! of course, keeping them lit was tough, but persistence paid off!

good eats!

shari - 11-18-2009 at 07:51 AM

way to join the ranks CG!!! ;newbie no more...nor asuncion virgin!!
Hey Woody....care to share YOUR recipe with us? sounds loco.
tuna are still around and more yellowtail now...today's fishing report...flat calm...no wind...sunny and warm...we'll see how the chivato fishers do.

woody with a view - 11-18-2009 at 07:55 AM

overhead surf coming your way....

shari - 11-18-2009 at 08:01 AM

oh geezo...I guess all the turkey lovers might be chuming for those tuna:o
woody...which surf link do you use?

Mike99km - 11-20-2009 at 09:44 PM

The brine looks very good! when I smoke YFT or YT it will always get a mop. The mop is 1 qt maple syrup, 2 cups sugar, 1/4 cup tapatio, mace, allspice, clove, and white and black pepperit gets cooked down about 25% so it is thick.
I will smoke 1 hour Then mop every 20 min. for the next 3 or 4 hours. Most folks love it.

shari - 11-21-2009 at 08:09 AM

Mike...that's interesting...what is mopping? do you brush the brine on the fish? People tell me the fish should be dry. Before you mop....is your fish brined in any salt type mixture or is this mop recipe also your brine??
A smoker guy told me to use 6 cups of brown sugar and 1/2 cup of non iodized salt...I sprinkle it on over layers of tuna and it makes a sweet liquid which I leave overnight.

wessongroup - 11-21-2009 at 08:37 AM

Man does that sound good... how about a source for smoked fish like your talking about in Baja?

If anyone has any suggestions, please u2u me information.. I'm North of Ensenada...

It's made me hungry for smoke fish this morning... guess that's good:):)

bill erhardt - 11-21-2009 at 08:53 AM

Quote:
Originally posted by wessongroup
Man does that sound good... how about a source for smoked fish like your talking about in Baja?

If anyone has any suggestions, please u2u me information.. I'm North of Ensenada...

It's made me hungry for smoke fish this morning... guess that's good:):)

The East Cape Smoke House in Los Barriles and now Los Cabos. http://www.bajapapas.com/company.php A bit of a drive from Ensenada, but great smoked fish. I've had them smoke a lot of yellowfin I caught out of El Cardonal, and when I drove down from Loreto before I got my own smoker I would bring a cooler of yellowtail. Not inexpensive, but good smoked fish and vacuum packed to keep frozen indefinitely.

woody with a view - 11-21-2009 at 09:04 AM

the fish market in ensenada has smoked fish for sale, along with the raw product. i'll bet you could buy your fish and have them smoke it for you....

wessongroup - 11-21-2009 at 09:20 AM

Thanks woody, that's going to have to be my style now ... but that's ok too..

It's been a while since I sat down and had some beer and smoked fish...

Bob H - 11-21-2009 at 10:03 AM

Quote:
Originally posted by woody in ob
the fish market in ensenada has smoked fish for sale, along with the raw product.


That's where I get my smoked tuna... and marlin too! Saves a lot of time not having to do it yourself. And, the price is always good.

But, the recipe sounds really good!
Bob H

[Edited on 11-21-2009 by Bob H]

Mike99km - 11-21-2009 at 05:05 PM

Shari,
The mop is not a brine. Mops are used while the product is being smoked. Follow the brine directions above. Put the fish in the smoker for about 45 minutes to 1 hour, grab a new cheap paint or mop brush and cover the fish with layer of the mop. Repeat every 20 or 30 minutes. You want the mop to dry out a bit and capture the smoke.
You don't want the mop to sticky(like syrup) when your done. Stop moping if the glaze on the fish is really wet. It will dry out under the smoke. Think of a thick soft glaze when done.
This works for most fish. There is a big color change at about 31/2 hours,when it goes from light brown to very dark.

wessongroup - 11-22-2009 at 08:54 AM

Must say, that's pretty much how my Dad used to do it... I ashamed that I never took a real interest in following what he did, but do remember him in the back yard bent over with his head stuck inside his old smoke house (old redwood tool shed from an Edison Company substation that got took out)

He used to have a second job as a "cabinet maker" and would bring home all the moulding scrap for his wood for the smoker.. again I did not pay attention to his methods... NO one touch his smoker and his fire..

Thanks for all the good information again, I might try it myself.. saw some talking about Mesquite wood... how would that be.. just u2u me.. don't want to high jack the thread on "wood types" I know there must be a lot of knowledge on that subject too, I don't see a smily for "food" or "drink maybe should put in a suggestion:):)

[Edited on 11-22-2009 by wessongroup]

boe4fun - 11-22-2009 at 10:48 AM

I have usually used apple for the above recipe, but have also used mesquite and others. IT'S ALL GOOD!!!

shari - 11-22-2009 at 10:53 AM

after people chop up mesquite wood for a fire, I run around and gather up all the little chips for the smoker....yummy!

Hook - 11-22-2009 at 11:18 AM

What temp should we be smoking the fish at?

Mike99km - 11-22-2009 at 12:05 PM

If you are cold smoking the temp is about 180 give or take 10. A hot smoke is about 225 to 250. The competition guys are usually hot smoking.

Fish and chips

wessongroup - 11-22-2009 at 08:29 PM

Quote:
Originally posted by shari
after people chop up mesquite wood for a fire, I run around and gather up all the little chips for the smoker....yummy!


Know this is sacrilege but the best beef steak I ever had was cooked on mesquite wood. I bet it would do a really good job on tuna or just about anything around. Might work on Anaheim's for Reno's too.

I'm going to Ensenada to get some smoked fish. I'll see if I can find someone that does it with mesquite. And maybe I'll ask if they can do it with a "special sauce" supplied by boe4fun, (thanks again).

Will report back.....

I hope the thread goes as long as "caring for cast iron":):)

bajaandy - 11-22-2009 at 10:17 PM

My brine is Mortons Tender Quick (which is pretty much the equivalent of mixing salt and sugar, as most of you have mentioned) with a touch of teriaki sauce. Make enough to fully cover all the fish. Brine for 4-6 hours, let dry, season with your favorite seafood dry seasoning and then into the cold smoker for 6 to 8 hours. I usually mix up the wood chips. Sometimes cherry, sometimes alder, usually mesquite or hickory. And yes, the belly meat is usually the best. Also, smoked fish freezes well, and is a real treat around holiday time. Nothing like bringing smoked albacore to New Years Eve party.