If you've got fresh or frozen tuna, what do you do with it? I'm from California and one of the delicacies from my hometown is fresh smoked tuna. We have albacore tuna in California but today, I've got fresh yellow fin tuna. It's also great on the smoker!
Ingredients:
3lbs of Brown Sugar
2 Large tablespoons of Onion Powder
2 Large tablespoons of Garlic Powder
6 Tablespoons of Kosher Salt (non-iodized)
Bunch of Chili flakes and Chopped up Thai Chili peppers
Instructions:
1. Slice the tuna into steaks about 1.5 inch thick
2. Prepare the dry brine - ingredients above
3. layer in a dish: brine, tuna, brine
4. Repeat layers and cover the dish or bowl with plastic wrap
5. refrigerate for 12-15 hours or until the brine turns to liquid
6. place the tuna on the smoker racks on counter top to dry, approx. 4 hours or until the fish feels tacky to the touch
7. preheat smoker to 225 degrees
8. smoke the fish for 7-8 hours
Credit: Rob's Fishing Channel video at [ Ссылка ]
