Going to try this weekend after next





Here is my recipe for Smoked blackfin tuna, Yellowfin odd pieces, and Amberjack.

The recipe often varies with ingredients on hand and don't be afraid to put your own twist on it.

start with a 33 cup plastic tub with seal lid. It will hold approx. 28 blackfin loins. I trim mine to fit crossways in the container.

20 oz. soy sauce
13 oz. black bean garlic sauce
7 cups of water
10 oz. hoysn sauce
2 cups brown sugar
1 tablespoon sea salt
1 tablespoon garlic salt
1 tablespoon sesame oil
30 cranks on a black pepper mill
1 teaspoon tajin fruit seasoning (citrus crystals can be substituted)
1 thumb size of fresh ginger grated
1/4 teaspoon of crushed red pepper flakes
3 Serrano peppers , seeded - this is a mild amount, increase for heat
4 garlic cloves minced

mix till most of the sugar is absorbed by liquid.
this should fill the container a little less than half.
load in the loins until almost to the top, leave enough room so that pieces are completely covered with the lid on.

marinade for 24 to 30 hrs.

part 2 on drying and smoking.



24 hrs. later, Remove to wire rack to dry. The sugar and salt in the marinade will dry to form a coating (peculate) that the smoke will stick to.

space so the pieces do not touch or they will fuse together.



Place the racks in an air conditioned room in front of a fan to keep the meat cool and promote drying. approx. 3 hrs.

Next part 3 the Smokin.



Final- smoking time will vary with individual smokers . It usually takes 2 pan loads of chips per smoker.
the front load little chief is a little slower than the top load. I start testing after 3 hrs. I like it moist, some like it dry

copious amounts of beer are necessary to cleanse the palate between samplings.

after it has cooled wrap the loins in foil before vacuum bagging and freezing or place in refrigerator.

Thanks Bill!

Seared some blackfin tonight with a little sea salt and cracked pepper in the skillet w/ a little olive oil.. It was good, but I'm really looking forward to trying this one night this week, thanks Bill!

Bill, the last time I did this, I tested it after 2 hours and it was done. I liked it waaaay more cooked with less time. Not as dry after 3 hours but plenty moist and fully cooked.

Fried Tuna with a tempura batter is pretty darned good too. Found a recipe somewhere on the net for a creamy jalapeno dipping sauce for it. used pieces about 1" square to fry. Yum! You don't hear of fried tuna much, but it is good.

Joe

I agree on the fried tuna

Allright guys. I have never eaten tuna fried, what are favorite batters for tuna?

Fried Tuna sounds almost sacrilegious but i will reserve judgement till i try it...

it's good bill ! joe turned me on to it a couple years ago.

tempura/beer

i have some BFT soaking right now....MMMMMM!!!!