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Discussion Starter · #1 ·
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.
 

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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!
 

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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
 

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

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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
 

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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.
 

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Discussion Starter · #17 ·
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 ;)
 

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Discussion Starter · #18 ·
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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