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