I used 2 pieces (1 lb ea.) of bluefin tuna.

Brine for ~2 1/2 hours, rinse in cold water, pat dry. Air dried for an hour.

Oriental Brine

3 cups water
1 cup soy sauce
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ginger


I put the fish on the smoker at ~180-200.
Put a digital thermometer in one filet and smoked until internal temp of 140. Took about 3 hours.

Taste was fabulous but a bit crumbly. Next time I may pull it off at 130
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That sounds very tasty.
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It is. It came out a bit dry which is why I'd take it off a bit sooner. But the taste is wonderful.
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Want!
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Going to have to try this.. I did a brine for the first time but added way too much salt.
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Pictures!!! Pictures!!! :-)
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:-)Wrong thread Peter. This should be WTT/WTS:-):-)
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sounds amazingly delicious, but you know i gotta say it...

:-)
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I love Hot Tuna. I saw them in concert back about '73. :-)


I also love hot tuna. :-)
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Peter,
Don't have a smoker but wondering if wouldn't work as well on grille.
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I have used a kettle grille as a smoker. I just used a very small amount of briquettes (probably around ten, but it's been a few years),and built the pyramid off to one side. I would add another briquette or two when the temp started dropping. Eventually I put a couple bricks down the center to avoid as much direct heat as possible.

Worked fine for a long time, but the space was very limited. I definitely couldn't put two pork butts on there.
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No reason why not.
That works, too.
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Man sounds great!...I love smoked fish....3 hours = 3 martinis?
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I like the way you drink . . . er . . think. :-)
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By popular demand

Image

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Wow... that looks heavenly...
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aaawwww mmaaauuyyyy ggaaaawwwwwdddd
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Peter-

Are you sourcing bluefin locally? I've revisited this thread multiple times, and was thinking about giving it a shot. However, I'm only finding yellowfin locally here.

I guess my question is: Does anyone here know of a reputable online source for bluefin? Or, is it generally just a bad idea to try to ship it?
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A good friend of mine who does multi-day fishing boat trips came back with a crapload of fish. He passed along ~100 pounds of fish to the S.H.I.T. herfers. 80-90% of it was bluefin and yellowtail. I will be trying a batch with yellowtail soon.

I can't comment on the feasibility of shipping. But I can tell you that the fish we received was frozen shortly after being caught and cleaned. I defrosted overnight in the fridge and went from there.
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Looks awesome.
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