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pnoon
08-12-2013, 06:59 PM
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
teaspoon onion powder
teaspoon garlic powder
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

kydsid
08-12-2013, 07:04 PM
That sounds very tasty.

pnoon
08-12-2013, 07:05 PM
That sounds very tasty.

It is. It came out a bit dry which is why I'd take it off a bit sooner. But the taste is wonderful.

hammondc
08-12-2013, 07:08 PM
Want!

Zane
08-12-2013, 07:42 PM
Going to have to try this.. I did a brine for the first time but added way too much salt.

Robulous78
08-13-2013, 02:25 AM
Pictures!!! Pictures!!! :lr

Ubiquitous
08-13-2013, 06:00 AM
:noonWrong thread Peter. This should be WTT/WTS:D:D

stearns
08-13-2013, 07:24 AM
sounds amazingly delicious, but you know i gotta say it...

:np

The Poet
08-13-2013, 02:00 PM
I love Hot Tuna. I saw them in concert back about '73. :banger


I also love hot tuna. ;)

Blueface
08-13-2013, 05:16 PM
Peter,
Don't have a smoker but wondering if wouldn't work as well on grille.

pektel
08-13-2013, 05:45 PM
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.

pnoon
08-13-2013, 05:51 PM
Peter,
Don't have a smoker but wondering if wouldn't work as well on grille.
No reason why not.
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.

That works, too.

BigAsh
08-14-2013, 03:22 PM
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
teaspoon onion powder
teaspoon garlic powder
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?

pnoon
08-14-2013, 03:26 PM
Man sounds great!...I love smoked fish....3 hours = 3 martinis?

I like the way you drink . . . er . . think. :al

pnoon
08-14-2013, 07:54 PM
By popular demand

http://i73.photobucket.com/albums/i209/pnoon/86880c58158e7077f4460133a2a64b56_zpsbb19145c.jpg

http://i73.photobucket.com/albums/i209/pnoon/1237730c35a93f62400ca497e29d5a00_zps41963b9c.jpg

Robulous78
08-14-2013, 11:21 PM
Wow... that looks heavenly...

mk05
08-19-2013, 03:13 PM
aaawwww mmaaauuyyyy ggaaaawwwwwdddd

pektel
08-19-2013, 03:43 PM
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?

pnoon
08-19-2013, 04:15 PM
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?

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.

Fordman4ever
08-19-2013, 07:31 PM
Looks awesome.

bobarian
08-19-2013, 07:40 PM
Peter you are very lucky. Bluefin is just about impossible to source commercially. Almost all goes to Japan. There are news reports that have said any tuna found at a US sushi restaurants called "Bluefin" is in most cases another type of tuna. :2

BlackDog
08-19-2013, 08:24 PM
Hot Smoked Tuna. Wasn't that a rock band from the 70's? :D

mk05
08-19-2013, 10:36 PM
Peter you are very lucky. Bluefin is just about impossible to source commercially. Almost all goes to Japan. There are news reports that have said any tuna found at a US sushi restaurants called "Bluefin" is in most cases another type of tuna. :2

This is very interesting Bobarian. I will see what they use in Boston restaurants.