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Smoked fresh tuna - Gene - 03-30-2013 02:21 PM

Hello from Okinawa again.
Yesterday I had the oportunity to go out on a small chater fishing.
While I spent a good portion of the day looking over the rail and chumming the aquatic life there, I did manage to come home with a bunch of skip jack and yellow fin tuna and a few mahi-mahi filets.
Anyone have a pointer or two for smoking tuna?
Ya I used a dramamine, man the sea was rough for that size boat.

RE: Smoked fresh tuna - SoEzzy - 03-31-2013 12:41 PM

I get the feeling you'd need an aircraft carrier to fish off!

Sorry you had the job of providing extra chumming to draw the fish in!

I've had tuna on a cedar plank cooked for about 45 - 60 minutes, but most of the tuna I've had over charcoal was grilled not smoked, and was mostly cooked about 1/4" in from each side so there was an un-less/cooked part in the middle of the steak!

RE: Smoked fresh tuna - Gene - 04-01-2013 04:39 AM

I smoked a couple of filets tonight. Lesson learned, not as fatty as salmon. Kinda dry. Maybe 130*-135* in center vs. 145*.
It's edible though. Get a package of Ritz to go with it.
Tuna tacos and ke-babs tomorrow or Wed.
We have a vacuum sealer so I may freeze some for later.
Hope Easter was ok for everyone. Rained like there was no tomorrow here Easter Sunday. Torrential down pour. Never have a camera handy when cool stuff happens.
Take care all.