Smoking Tuna...time and temp

That's like a pork loin mate, don't wanna make it easy do you? I'm interested in the answer myself. As an absolute guess I'd say brine the heck out of it, then low and slow.

I've smoked salmon a few times using the cooktimes on the 3Men Fish site as a 'guide'. I have been pleased with the 'doneness' but would have liked more smoke flavor. Report back your results.

I might try this method next - smoke it then grill it. There are several recipes in the section with this one that give salmon/tuna cooktimes also.

Mark

My first thought would be to slice into 1-1/2" to 2" steaks, then marinate for an hour or so in something you like, even Italian salad dressing would work. Then smoke for 30 minutes at a low heat 190-210F, and then raise the temps a bit, say to 275-300F, to get the desired level of done-ness. By the time your temps actually raise to 275F, the cooking will likely be done. Tuna doesn't need much cooking. We do it this way regularly and really like the results. We use our own marinade, but the rest is the same.

We like our Tuna still pink in the middle, not raw red, but definitely not cooking the pink out. It is very easy to over-cook Tuna and get a very dry result.

We do Salmon much the same way, but adjust the cook time a bit longer. If there are leftovers, I put the Salmon back into the marinade for a while, then back on the smoker for a couple more hours to get an almost jerky like result that I'll snack on for a few more days until gone. I'll brush on the marinade a couple times to concentrate the flavors, letting it dry out between applications. Mmm.

If you weren't interested in smoking it, some might say to cut each 20" loin into 5 4" segments. Then season the outside well with coarse salt and heavy pepper and simply sear for a couple minutes on all sides over high heat. The goal here would be a strong red center, with a seared outer edge about 1/4" cooked. Then slice and enjoy.

just did a batch yesterday, it is allways good coming out of the smoker, its the next day that the texture turns to pate'. just took a sample. WOW no pate!!! Cut loin in 1 1/2-2' chunks. smoked @225 until fish at 140. I personely like about 125 but ho well. does not take long about an hr

quote:

Originally posted by pignout013:
just did a batch yesterday, it is allways good coming out of the smoker, its the next day that the texture turns to pate'. just took a sample. WOW no pate!!! Cut loin in 1 1/2-2' chunks. smoked @225 until fish at 140. I personely like about 125 but ho well. does not take long about an hr

Did you prepare them with the Rude Pete recipe from the other thread?