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Author: Subject: Smoking Yellowfin Tuna
wessongroup
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[*] posted on 11-22-2009 at 08:29 PM
Fish and chips


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":):)




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bajaandy
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[*] posted on 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.



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