Break out the smoker!

Food & Cooking
1

It’s albacore tuna season here, which means it’s time to break out the smoker!  I did a couple lb. last weekend ant it was so delicious that I’m doing 4 lb. this weekend.  Just put it in to brine (recipe below).  I smoke it with a combo of apple and alder woods.  It works equally well with salmon, too.

Deluxe Fish Brine

1/4 cup kosher salt
1/3 cup sugar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. Tabasco sauce
2 cups soy sauce
1 cup white wine
1 cup water

Brine 8 hours or more.  Rinse off brine, pat dry, and SMOKE IT!

2

Show the smoker in action! FYI the bbq thread is really a smoker thread.

3

i think i need to plan an emergency visit to my in laws in oregon…

4

Looks to be a great brine Denny.  I’ll bookmark that recipe for the next smoke. How long and what temp did you smoke?

5

I use your basic Little Chief smoker.  No real temp control.  Time depends on the size of the chunks of fish.  Albacore tuna loins are pretty thick and take around 8 hours.  Salmon, especially fillets, is more like 6 hours.

6

Denny, if you want to extend the season a little smoked fish lasts a long time if you vacu-seal it.

Smoked Bluefish and Bluefin Mmmmmmmmmmmmmmmmmmmmmmmmmmm

7

That’s exactly what I do, Jeff!

8

I do a hot smoke with Atlantic Salmon. It’s real fatty and holds up very well. Not a bit dry after 2 hours @ 225-250F.

9

Me too, though I typically use local Steelhead Trout which is very similar.