Most of the time we prefer tuna rare, but this particular tuna belly was very strong tasting so we decided to smoke it instead. It was lightly brined in a 5% salt solution, basted with butter and heavily seasoned, then smoked for a few hours. The resulting fillets were then used a fantastic smoked fish dip. If you have some less than perfect quality fillets, or perhaps a strong flavored fish like mackerel or amberjack, this is a great use for it!
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