Pickled Tuna

[Birdsnest]

That pickled salmon thread gave me th idea to search for pickled tuna. I found this and will give it a go after hunting season.




Cut the loin into medallions

Keeping the pieces separated, completely cover the fish in salt for 8 days. (I used 4 boxes of kosher salt)


Rinsed off the fish


Soak in cold water for 4 hours then drain and repeat. I soaked them in an ice chest using lots of water.
Make the brine during the 2nd soak.

Cut the fish up into bite size pieces

Slice an onion and layer with the fish in jars

Boil up the brine and then let cool to room temp. Ladle into jars, full to the top.


Refrigerate, ready after 1 week

Brine:
6 cups Apple Cider Vinegar
3 Cups Water
2 Cups Sugar
10 cloves
1 small bottle of pickling spice


thoughts?

 

[Fish Assassin]

I might actually try to do a piece the same way I did the halibut and salmon. So far I've been happy with it besides when I used to many lemons and limes.

I can't see why one would brine for 8 days in salt. I've been removing the skin from my fish and it's set up in a couple hours, rinse and brine.

Maybe cause of the oils it takes longer....... Not sure

 

[Birdsnest]

Tuna takes far FAR longer to brine. I just does. Maybe its the west coast albacore I have been using with its very high fat content. I know when I brine tuna to smoke it goes on salt about 5-6 time longer than salmon.