Here is when I smoked a lot of fish and he did this for a contest.
Posted May 20, 2002 03:41 PM
Just got back from the first albacore trip of the season and we slayed em...so of course I fired up my new model 008...
This is a hot smoke recipe that doesn't use a cure. It's intended that you serve and eat this fish warm out of the smoker
Mix together in a bowl large enough to marinate your tuna loins -
1/2 cup soy sauce (dark soy prefered)
1/2 cup maple syrup
5 cloves garlic, crushed with the side of a knife
juice of 5 limes
1 teaspoon red pepper flakes
Marinate your tuna for one hour. Remove tuna from marinade and let excess marinade drain but don't pat tuna dry, and place loins on top 2 racks of smoker. Insert temp prob in center of largest loin the long way (so probe runs down the core of loin). Set temp control at 250 degrees and smoke until temp of tuna reaches 140 degrees. Yum-ola...it's sweet, it's hot, it's juicy, flakey chicken of the sea...
This tuna rarely reaches the table. We usually pick it apart in the kitchen, standing around the serving platter...
This quantity of marinade is good for about 3lbs of fish. Feel free to adjust amounts of anything to your taste or amount of fish.
As far as wood goes I used one ounce of hickory last night, but alder would be good, or cherry, or...
Posts: 55 | Location: Los Angeles, CA | Registered: March 16, 2002
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