got the 009 all geared up, 2 oz alder, brined my filets (cut into steaks) and now they are drying on my grills. here's the first pic, 2 racks, similar load to this one are missing. well, guess i have to shoot the pic to smokin for posting. ill get more pics when i pull them.

drying:


finished:

fishguy - where are the pictures? Would love to hear how it came out! Heading out to San Diego next week to load up on the albacore. thx

L.A. BBQ - the fish came out great. Next time, 2X the alder... I am sending Smokin a pic of the finished product, but of course it came out a bit blury. Anyhow, hopefully he will post them soon, one before, one after. Overall, for my first smoked albacore, I was very pleased as were all my friends that ate it ALL. Thanks for your interest, guess not many people have much in smoked fish.

L.A. BBQ - one other thing I would change... I smoked these for about 3hours @ 215, maybe 2hours 15minutes or 2hours 30minutes the next time.

My son goes out of San Diego into Mexican waters every so often and brings back a few hundred pounds of tuna of about 3 different types.

He's given me a bunch and I love it smoked. We've marinated it in a product called Soy Vey Teriayaki sauce that we get at Trader Joe's. It has a bunch of sesame seeds in it and probably some sesame oil..

I do mine at about the same settings and it's lip smackin good. Make great sammich's the next days.. much.. no.. WAY better than canned albi.

looks great fishguy!

Hi FishGuy
I live in SanDiego and go out on the tuna boats quite a bit. I have a freezer FULL of Yellowfin tuna
I have focused my Smoking attention on ribs butts, and some beef, but would like to try the fish thing. what brine recipie do you use?
I appreciated all the info you gave on your post... Thanks
Hypnochuck

well, i tried using one cup kosher salt and one cup brown sugar. im not exactly sure how much water though, probably close to a gallon. i just threw it together and let the pieces brine for about 14 hours. i used some red pepper flakes and other assorted spices.

Wow.. lookin at all that fresh seafood makes this transplanted Iowan hungry! This link hasnt been posted in a while, so maybe its time. They are a very good read with good basic recipes and ideas.

3 guys fish page

Bob

Cadillac - thanks for the post - we have a tuna boat chartered off the coast of Point Pleasant, NJ next week and I am hoping we have lots of tuna to experiment with...