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Just got back from the first albacore trip of the season and we slayed 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.'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...
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I went out on the Outer Limits out of San Diego friday night, fished saturday. We fished from the 1010 to the 390, for a scratch bite all day. One or two jig fish and one or two bait fish per stop, that's all...

Still, it was a nice day on the water and I came home with 4 albies, biggest was 17lbs, so I can't complain. Lost a real big yellowtail at the gaff, though. Deckie felt bad (he should) but, hey, that's fishing...Beats working.

Fired up the smoker sunday night with the fresh catch. How are you doing your fish? Feel like posting a recipe?
Rude Pete
Here is the recipe I generally use to brine the Tuna before smoking:

1 qt of water
1/3 cup of salt (Kosher ususally)
1 cup brown sugar
1 Tbl of garlic salt
3 bay leaves
1/2 Teryaki sauce
1/2 cup cooking sherry

I generally use pre crushed garlic rather than garlic salt, also sometimes use red wine instead of the cooking sherry. Usually add black pepper to brine. Put fish in brine (in plastic container or zip locks) for min of 3 hours to overnight. This recipe is from the Anglers Center in Newport Beach, I want to give them credit.
I usually brine overnight. The KEY to brining is to dry the fish on cookie sheets for 1 to 3 hours, generally under a fan, do not rinse the brine off. I also cover the fish with fresh cracked black pepper while drying. (You can also spice up the fish at this point w/ hot peppers etc.) If you smoke the fish wet, it will be mushy.

I use Hickory, because I like strong smoke flavor, I generally use 2 to 3 chunks of wood, which is contrary to what most people recommend on the forum. Last Monday I used 1 1/2 chunks (trying to cut down on my habit), the fish came out great, with a milder smoke flavor, which most of my family preferred.

I use PAM on the racks so the fish won't stick, and with a poder therm I set it to 160 degrees, which takes about 1 1/2 hours.

I put the smoked fish in food saver, vacum sealer (purchased at Price Club). It extends the life, and I feeze some, defrosted it is not bad. I also vacum seal fresh Tuna, freeze and smoke later. Again not quite as good as fresh, but not bad. Just make sure it is defrosted before brining.

Good luck, fish counts are up. You are right, the 390 is the spot, but it is a three hour boat trip for me, so we stick to the Butterfly and 43.

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