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boe4fun
Super Nomad
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Smoking Yellowfin Tuna
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!!!
Two dirt roads diverged in Baja and I, I took the one less graveled by......
Soy ignorante, apático y ambivalente. No lo sé y no me importa, ni modo.
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GC
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Thank You. I am going to try that--I have a lot of Tuna from Asuncion.
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DENNIS
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| 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. 
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woody with a view
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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!
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shari
Select Nomad
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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.
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woody with a view
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overhead surf coming your way....
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shari
Select Nomad
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Mood: there is no reality except the one contained within us "Herman Hesse"
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oh geezo...I guess all the turkey lovers might be chuming for those tuna
woody...which surf link do you use?
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Mike99km
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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.
You live the life you settle for.
"Never teach a pig to sing it frustrates you and annoys the pig" - W. C. Fields.
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shari
Select Nomad
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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.
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wessongroup
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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
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bill erhardt
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| 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.
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woody with a view
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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....
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wessongroup
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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...
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Bob H
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| 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]
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Mike99km
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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.
You live the life you settle for.
"Never teach a pig to sing it frustrates you and annoys the pig" - W. C. Fields.
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wessongroup
Platinum Nomad
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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]
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boe4fun
Super Nomad
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I have usually used apple for the above recipe, but have also used mesquite and others. IT'S ALL GOOD!!!
Two dirt roads diverged in Baja and I, I took the one less graveled by......
Soy ignorante, apático y ambivalente. No lo sé y no me importa, ni modo.
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shari
Select Nomad
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after people chop up mesquite wood for a fire, I run around and gather up all the little chips for the smoker....yummy!
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Hook
Elite Nomad
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What temp should we be smoking the fish at?
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Mike99km
Nomad
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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.
You live the life you settle for.
"Never teach a pig to sing it frustrates you and annoys the pig" - W. C. Fields.
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