Hot Smoked Bluefin Tuna

[BigAsh]

Originally Posted by pnoon

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

Man sounds great!...I love smoked fish....3 hours = 3 martinis?