Smoked blackfin tuna

Discussion in 'Food and Recipe' started by fathom, Nov 18, 2009.

  1. fathom

    fathom Lifetime Supporting Members

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    PB180491re.jpg PB180494re.jpg View attachment 7503 PB180489re.jpg View attachment 7503 Here is my recipe for Smoked blackfin tuna, Yellowfin odd pieces, and Amberjack.

    The recipe often varies with ingredients on hand and don't be afraid to put your own twist on it.

    start with a 33 cup plastic tub with seal lid. It will hold approx. 28 blackfin loins. I trim mine to fit crossways in the container.

    20 oz. soy sauce
    13 oz. black bean garlic sauce
    7 cups of water
    10 oz. hoysn sauce
    2 cups brown sugar
    1 tablespoon sea salt
    1 tablespoon garlic salt
    1 tablespoon sesamie oil
    30 cranks on a black pepper mill
    1 teaspoon tajin fruit seasoning (citrus chrystals can be substituted)
    1 thumb size of fresh ginger grated
    1/4 teaspoon of chrushed red pepper flakes
    3 serrano peppers , seeded - this is a mild amount, increase for heat
    4 garlic cloves minced

    mix till most of the sugar is absorbed by liquid.
    this should fill the container a little less than half.
    load in the loins until almost to the top, leave enough room so that pieces are completly covered with the lid on.

    marinade for 24 to 30 hrs.

    tomorrow part 2 on drying and smokeing.
     
    oldtrackster and Eastern Tackle like this.
  2. Kneal

    Kneal Junior member

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    Very cool, looking forward to it.
     

  3. Eastern Tackle

    Eastern Tackle Senior Member

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    Waiting impatiently for Part 2 :)
     
  4. spyder130

    spyder130 Member

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    I know i'm new to the boards but can i come over for dinner hehehehehe
     
  5. word-doctor

    word-doctor Senior Member

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    I did a mixed bag after my last trip, and the kingfish beat out BFT&AJ. Shark was a much closer race.
     
  6. Enoch

    Enoch Senior Member

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    Very nice authentic asian brands. Then there is great value walmart brown suga!

    very nice. blackfin is a-licious!
     
  7. kidflex

    kidflex Senior Member

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    thanks steve! will bw waiting on pt 2
     
  8. Jason4606

    Jason4606 Tuna Club member

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    Man, I've gotta get the smoker out soon! You're makin me hungry!

    I did a mixed bag after my last trip, and the kingfish beat out BFT&AJ. Shark was a much closer race.

    I think I'd eat just about anything smoked. But you're right... the oil in kings make them excellent for smoking!

    When I was but a wee lad, my Dad would always treat us to smoked mullet when we made trips to visit family down in the St. Pete area. Don't laugh! I actually went back to the same old hole in the wall (I wish I could remember the name) a few years ago, and out of all the more name worthy species now on the menu, I still thought the lowly mullet was the best!

    Jason
     
  9. toppuntawong

    toppuntawong -- Tackle Ho --

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    Thank you Fathom, looks like I will have to start smoking as well...anyone tried smoking Toro??!! :D :D just kidding...
     
  10. TS18997

    TS18997 Senior Member

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    anyone tried smoking Toro??!! :D :D just kidding...

    I just rolled up a big phatty... :cool: exhale...ahhhhhhhhh
     
  11. Bellyups

    Bellyups Senior Member

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    This is an awesome recipe!! I had some on the last Big E trip. Thanks Steve!
     
  12. toppuntawong

    toppuntawong -- Tackle Ho --

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    I just rolled up a big phatty... :cool: exhale...ahhhhhhhhh

    LOL! :D :D I got some left in my fridge...looks like I will have to pull some out..:p :p :D :D
     
  13. TS18997

    TS18997 Senior Member

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    Recipe sounds awesome.

    Seriously though, does anyone take the time to clean the toro on blackfin? I did and even though time consuming, it was worth it. Since they are not large, the stomach loin is only about 3/4" thick. After filleting the outside skin off and the inside membrane, I was left with two stips per fish about 2"x4"x.5". It may not have been restaraunt pretty but man, was it tasty. Worth it IMO.
     
  14. jt2hunt

    jt2hunt Senior Member

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    i will be doing this on Friday
     
  15. semipro

    semipro Senior Member

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    When will be the dinner?What is the adress?
     
  16. Eastern Tackle

    Eastern Tackle Senior Member

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    errrreeeuuuuummmph *clears throat*

    Part 2 please.
     
  17. fathom

    fathom Lifetime Supporting Members

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    errrreeeuuuuummmph *clears throat*

    Part 2 please.

    This is real time folks, the marinade will be up in an hour, the smokers are being set up now

    this thread will include real time beer drinking and sampling ;)
     
  18. fathom

    fathom Lifetime Supporting Members

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    24 hrs. later, Remove to wire rack to dry. The sugar and salt in the marinade will dry to form a coating (peculite) that the smoke will stick to.

    space so the pieces do not touch or they will fuse together.

    these are cheap luhr jensen Little Chief smokers. It comes in two versions. The top load and the front load. The front load is the most convienent.
    They can be found at Cabelas or Amazon for just over $100.

    Place the racks in an air conditioned room in front of a fan to keep the meat cool and promote drying. approx. 3 hrs.

    Next part 3 the Smokin.
     

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  19. bigscrnman

    bigscrnman Senior Member

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    Thinkin I may just have to follow my nose to Steves house!!!!!
     
  20. jt2hunt

    jt2hunt Senior Member

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    what time on friday should we come by???