OMG my friend caught a bluefin and asked me if I wanted to smoke some tuna collars and belly because he didn’t know what to do with them and didn’t want to waste any of the fish. Never did it before but been smoking salmon since I was a wee laddie. Found [this post](https://www.reddit.com/r/smoking/comments/j11yfb/got_some_tuna_belly_and_swordfish_over_the/) and basically did the same. Wet brine for 24h:
8 cups water
2 cups soy sauce
2 cups brown sugar
1/2 cup sambal oelek (chili garlic sauce, but I think any hot sauce would work)
Then I let a pellicle form in the fridge for 24h, and smoked for about 3.5h with smokehouse alder pellets on a traeger Texas pro on smoke setting for the first half hour, then 180 for three hours.
I can’t even describe how good it is. I think I probably have about 6lb and four of us could only eat maybe a pound because it was soooo rich. But so delicious. I think I read that you can make a dip out of it with cream cheese, but I would love any ideas.
by riveryeti
2 Comments
ive been considering smoking some tuna. i like my tuna absolutely rare though and typically blacken it for about 10 seconds per side over a really high heat.
i may just have to try a smoked tuna steak though.
question though, when you say you form a pellicle in the fridge, what exactly does that mean?
That looks absurdly good. Like, haunt your dreams good.