smoked tuna recipes?
- Thread starter likwit
- Start date
juandesooka
Active Member
Sadly, I have not ever had an abundance of tuna, and no need to learn to smoke it...
A commercial fisherman acquiantance does, and wow, the smoked tuna he has is out of this world. It is cold smoked.
I'm not sure how well tuna would do hot smoked. I experimented with hot smoking halibut and found that once it dried out, it had the consistency of sawdust -- virtually inedible. It is not like salmon, where the excessive oils keep it moist and "juicy" even when dry.
I'm no expert on cold smoking though -- I'm paranoid about the fine line between effectively smoked fish (cured by salting) versus raw fish sitting out at room temperature for hours or days. One a tasty treat, the other a stomach nightmare waiting to happen. There must be tricks to it, but learning by mistakes is not a really great option when botulism is involved...
[xx(]
A commercial fisherman acquiantance does, and wow, the smoked tuna he has is out of this world. It is cold smoked.
I'm not sure how well tuna would do hot smoked. I experimented with hot smoking halibut and found that once it dried out, it had the consistency of sawdust -- virtually inedible. It is not like salmon, where the excessive oils keep it moist and "juicy" even when dry.
I'm no expert on cold smoking though -- I'm paranoid about the fine line between effectively smoked fish (cured by salting) versus raw fish sitting out at room temperature for hours or days. One a tasty treat, the other a stomach nightmare waiting to happen. There must be tricks to it, but learning by mistakes is not a really great option when botulism is involved...
[xx(]
TenMile
Well-Known Member
This is the recipe I use for Cold Smoked Salmon (aka Lox). It's basically fool-proof (no worries about a raw piece of fish) -- after the 2 soaks of 12+ hours in the salt -- it's cooked!!!
I have tried this recipe with Halibut and it works well. Fish stays very moist. Note that I no longer score the skin -- but you can do that...
• There are six main steps in making lox:
1. Filleting the salmon, cutting into serving size pieces and scoring the skin
2. Dry salting (12 hours)
3. Brining (12 hours)
4. Freshening (1-2 hours) Critical step!!!
5. "Painting" with a rum and brown sugar mix (4-6 hours)
6. Smoking (1 hour or less)
• Fillet the salmon, but leave the skin side intact. Cut into serving size pieces.
• Score the skin side with a razor blade in parallel cuts (to allow the salt-sugar mix to be absorbed). Don;t cut the flesh — only the skin!
• Prepare a dry mix in the proportion of 3 parts coarse salt to 4 parts brown sugar. Avoid iodized salt.
• Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray or bin (never aluminum).
• Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. Put more mix on the thicker pieces, less on the thinner pieces. Sorry... can't quantify any better than this. It's just a matter of learning.... I call it "differential salting."
• Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin need not be refrigerated, but try to keep it in a cool, shady place.
• Prepare a brine solution by mixing about 6 lbs. of coarse salt to a gallon of water. A clean 5-gallon plastic bucket is ideal. The brine is a saturated solution.... in other words, it has so much salt in it that any excess simply won't dissolve. It helps to use hot water, but make sure it is cool when the fish is added.
• Remove the pieces and with cold running water briskly rinse off any salt-sugar mix that remains.
•Add the pieces to the brine solution and let sit for 12 hours. Does not need refrigeration. Brining draws water from the fish as it salts the fist. This is what "cures" the lox, as it is not a cooked product.
•Empty the brine from the bucket and place a garden hose at the bottom of the bucket. Slowly run cold water through the hose, causing the bucket to overflow (obviously, this is an outdoor step). This will begin to desalt, or "freshen" the fish. Freshening is the most critical step of the process! After an hour, remove one of the thinner pieces, dry it off, test it for "sliceability" and taste it to make sure sufficient salt has been removed. This is strictly a matter of judgment! Thicker pieces may take two or three hours to freshen. If you over-freshen, the fish will become pale and waterlogged and those pieces will be ruined.
• As you remove the pieces, place them skin side down, on a large towel on a table.
• Prepare a syrup of brown sugar and dark rum...... say, two pounds of sugar to a fifth of rum..... pretty thick.... you may have to heat it to dissolve the sugar. Use a full-bodied, dark rum such as Myers or Coruba.
• Brush the syrup onto each piece. Set a fan at the end of the table where the fish is laid out. As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a pellicle (or "skin") of syrup forms on the surface of the fish.
• Then, put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cherry, apple.... anything but mesquite. Do not let the temperature of the product rise above 90°, or those pieces will be ruined!
• Remove the pieces from the smoker, pack and freeze.
• OPTIONAL STEP: Before packing, you may wish to remove the pin bones from each piece with a needle-nose pliers. The bones are easy to spot, because the flesh around them will have shrunk down. They pull out easily. Their removal makes slicing the lox a bit easier, although the pin bones are very fine and will slice through if you leave them in. For "presentation lox" I always remove the pin bones, but for our family's own consumption, I leave them in because their removal is time-consuming.
• NOTE: Unlike frozen fresh fish, which, even when vacuum-packed, goes "off" in six months at the most, frozen, vacuum-packed lox will endure for up to three years in a freezer that holds temperatures at or below 0° F.
I have tried this recipe with Halibut and it works well. Fish stays very moist. Note that I no longer score the skin -- but you can do that...
• There are six main steps in making lox:
1. Filleting the salmon, cutting into serving size pieces and scoring the skin
2. Dry salting (12 hours)
3. Brining (12 hours)
4. Freshening (1-2 hours) Critical step!!!
5. "Painting" with a rum and brown sugar mix (4-6 hours)
6. Smoking (1 hour or less)
• Fillet the salmon, but leave the skin side intact. Cut into serving size pieces.
• Score the skin side with a razor blade in parallel cuts (to allow the salt-sugar mix to be absorbed). Don;t cut the flesh — only the skin!
• Prepare a dry mix in the proportion of 3 parts coarse salt to 4 parts brown sugar. Avoid iodized salt.
• Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray or bin (never aluminum).
• Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. Put more mix on the thicker pieces, less on the thinner pieces. Sorry... can't quantify any better than this. It's just a matter of learning.... I call it "differential salting."
• Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin need not be refrigerated, but try to keep it in a cool, shady place.
• Prepare a brine solution by mixing about 6 lbs. of coarse salt to a gallon of water. A clean 5-gallon plastic bucket is ideal. The brine is a saturated solution.... in other words, it has so much salt in it that any excess simply won't dissolve. It helps to use hot water, but make sure it is cool when the fish is added.
• Remove the pieces and with cold running water briskly rinse off any salt-sugar mix that remains.
•Add the pieces to the brine solution and let sit for 12 hours. Does not need refrigeration. Brining draws water from the fish as it salts the fist. This is what "cures" the lox, as it is not a cooked product.
•Empty the brine from the bucket and place a garden hose at the bottom of the bucket. Slowly run cold water through the hose, causing the bucket to overflow (obviously, this is an outdoor step). This will begin to desalt, or "freshen" the fish. Freshening is the most critical step of the process! After an hour, remove one of the thinner pieces, dry it off, test it for "sliceability" and taste it to make sure sufficient salt has been removed. This is strictly a matter of judgment! Thicker pieces may take two or three hours to freshen. If you over-freshen, the fish will become pale and waterlogged and those pieces will be ruined.
• As you remove the pieces, place them skin side down, on a large towel on a table.
• Prepare a syrup of brown sugar and dark rum...... say, two pounds of sugar to a fifth of rum..... pretty thick.... you may have to heat it to dissolve the sugar. Use a full-bodied, dark rum such as Myers or Coruba.
• Brush the syrup onto each piece. Set a fan at the end of the table where the fish is laid out. As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a pellicle (or "skin") of syrup forms on the surface of the fish.
• Then, put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cherry, apple.... anything but mesquite. Do not let the temperature of the product rise above 90°, or those pieces will be ruined!
• Remove the pieces from the smoker, pack and freeze.
• OPTIONAL STEP: Before packing, you may wish to remove the pin bones from each piece with a needle-nose pliers. The bones are easy to spot, because the flesh around them will have shrunk down. They pull out easily. Their removal makes slicing the lox a bit easier, although the pin bones are very fine and will slice through if you leave them in. For "presentation lox" I always remove the pin bones, but for our family's own consumption, I leave them in because their removal is time-consuming.
• NOTE: Unlike frozen fresh fish, which, even when vacuum-packed, goes "off" in six months at the most, frozen, vacuum-packed lox will endure for up to three years in a freezer that holds temperatures at or below 0° F.
TenMile
Well-Known Member
PS: I copied that recipe from here...
http://www.sausagemania.com/loxmania.html
Should work well with tuna and I would gladly trade you some smoked salmon for your smoked tuna!!
http://www.sausagemania.com/loxmania.html
Should work well with tuna and I would gladly trade you some smoked salmon for your smoked tuna!!
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