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I couldn't wait to unpack my new 55 and try it out. I chose this model for the capacity. I have a ton of tuna and I was smoking my fish on my Traeger BBQ. The BBQ took about 6 hours and a ton of pellets, the meat was also dry. I tried my new 55 and it only took 2 hours the meat was tender, it hardly burned any wood and I could hold about 3 time more meat. I would love for anyone to send me tips on smoking fish, best wood to use, brine, temperature, time and especially if anyone knows how I can "can" the fish after smoking... this would be great since my freezer is jugged plugged!

Thanks!
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Welcome to the forum.

I don't know if anyone will "send" you the info. We like to share things because we have a lot of lurkers who would ask the same question if they would. So, we share a lot.

I would start your search in the "best of" archives and the "seafood" archives. Hopefully you saw those on the main page. Or if you're wanting a particular type of fish, type that fish in the "search" link. After that, you might start with a specific topic and you'll get some detailed answers.

This is a great group and there is a lot of fishy experience out there Big Grin

Smokin'
Pink Princess

Tuna is great smoked, second to Yellowtail. You need to brine it, and the key is to dry it for 2 to 3 hours with a fan.

Brine reciepe:
1 qt of water
1/3 cup salt - Kosher
1 cup brown sugar
1 Tbl of garlic powder or a bunch of chopped garlic
3 bay leaves
1/2 cup of Teriaki (however you spell it)
1/2 cup of cooking sherry (I switched to a good red wine)

Mix well in plastic container, sometimes I use zip locks. Brine for at least 3 hours in refrigerator, I leave mine overnight.

Put on cookie sheets to air dry with fan going. Before fan, I put a lot of fresh ground pepper on them. Kids like when I put cracked hot peppers also (left over from pizza)

3 to 4 oz of hickory, polder type therm., smoke to 160 degrees. Cool and vacu seal. Label and refrig over night, adds more flavor. I have frozen a bunch and tastes great even after 3 to 6 months (not as good as fresh, but no complaints)

Weather not so sunny today in So Cal, but Tuna and Y tail are going off.

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