Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood brine
recipe. What I need is the method (any special preparations and smoking
temp) and time.

Your assistance is very much appreciated and respected.

Matt

"Fyrepup" wrote in message
news:QYjwe.6715$up5.993@lakeread02...
Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood
brine recipe. What I need is the method (any special preparations and
smoking temp) and time.

Your assistance is very much appreciated and respected.

Matt


I dunno....tuna loin sounds pretty lean and might be a lot better grilled to
rare. I'll take my lumps here if I'm all wet on this.

Jack

Fyrepup wrote:
Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood brine
recipe. What I need is the method (any special preparations and smoking
temp) and time.

Your assistance is very much appreciated and respected.

Matt



Well, depending on the size of the fish you may need a laaaarrrrge
smoker! ;-) Some of the yellowfin that I've caught have been rather large.

I've never smoked it but I'd think that the "rules" for salmon should be
close. Here's a site that may help provide some "guidelines".
http://www.ochef.com/200.htm

As I said, I've never done it so I'm guessing. Hopefully you'll get a
more informed opinion.

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

Fyrepup wrote:

I know I'm going to have to brine it and I have a really good seafood brine
recipe. What I need is the method (any special preparations and smoking
temp) and time.

Tuna is one of the few seafood items that does not benefit at
all from brining IME. I'd skip it.

My method is to brush with olive oil and rub with a little
cajun style seasoning. Smoke at 200-225 F, until about 140 F
internal. Don't overcook or it's ruined.

Here's a one hour marinade I've used. I normally go
with the previous simpler method but this one has been
a crowd pleaser.

1/2 cup soy sauce (dark soy preferred)
1/2 cup maple syrup
5 cloves minced garlic
juice of 5 limes
1 teaspoon red pepper flakes

Smoked tuna is also best right off the smoker, which is unusual.
If cooked properly most smoked fish is just as good or even
better after it's been refrigerated. Yet another reason why most
people grill tuna instead of smoking it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Jack Schidt® wrote:
"Fyrepup" wrote in message
news:QYjwe.6715$up5.993@lakeread02...

Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood
brine recipe. What I need is the method (any special preparations and
smoking temp) and time.

Your assistance is very much appreciated and respected.

Matt



I dunno....tuna loin sounds pretty lean and might be a lot better grilled to
rare. I'll take my lumps here if I'm all wet on this.

Jack


Although I gave a site as a suggestion, I tend to agree with you Jack.
On our yearly tuna fishing trips I used to bring them home, cut 'em into
steaks and vaccum seal 'em. Then S&P and into a hot pan with some oil
and maybe some garlic and sear them until about medium.

I know, I know, all of the "experts" say it should be rare but we just
can't handle raw fish. shudder

Definately good eatin' that way but I'm more focused on my childhood
roots these days.... venison! :-)

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

"Steve Calvin" wrote in message
...
Jack Schidt® wrote:
"Fyrepup" wrote in message
news:QYjwe.6715$up5.993@lakeread02...

Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood
brine recipe. What I need is the method (any special preparations and
smoking temp) and time.

Your assistance is very much appreciated and respected.

Matt



I dunno....tuna loin sounds pretty lean and might be a lot better grilled
to rare. I'll take my lumps here if I'm all wet on this.

Jack
Although I gave a site as a suggestion, I tend to agree with you Jack. On
our yearly tuna fishing trips I used to bring them home, cut 'em into
steaks and vaccum seal 'em. Then S&P and into a hot pan with some oil and
maybe some garlic and sear them until about medium.

I know, I know, all of the "experts" say it should be rare but we just
can't handle raw fish. shudder

Definately good eatin' that way but I'm more focused on my childhood roots
these days.... venison! :-)



I hear ya about the 'experts'. If it's on your plate, you're the expert.

Venison......yes.

Jack

"Reg" wrote in message
...
Fyrepup wrote:

I know I'm going to have to brine it and I have a really good seafood
brine recipe. What I need is the method (any special preparations and
smoking temp) and time.

Tuna is one of the few seafood items that does not benefit at
all from brining IME. I'd skip it.

My method is to brush with olive oil and rub with a little
cajun style seasoning. Smoke at 200-225 F, until about 140 F
internal. Don't overcook or it's ruined.

Here's a one hour marinade I've used. I normally go
with the previous simpler method but this one has been
a crowd pleaser.

1/2 cup soy sauce (dark soy preferred)
1/2 cup maple syrup
5 cloves minced garlic
juice of 5 limes
1 teaspoon red pepper flakes

Smoked tuna is also best right off the smoker, which is unusual.
If cooked properly most smoked fish is just as good or even
better after it's been refrigerated. Yet another reason why most
people grill tuna instead of smoking it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com


Thanks for the info guys.

I may just take your advice and slice it up and grill it.

Speaking of venison, it has always been tough for me to do deer. One of the
guys at my Fire Station wraps a deep ham in bacon and smokes it that way.
The last time I did it, the dogs wouldn't even eat it.

Paul Kirk says you should smoke it to no more than medium.

Matt

Fyrepup wrote:

Thanks for the info guys.

I may just take your advice and slice it up and grill it.

Speaking of venison, it has always been tough for me to do deer. One of the
guys at my Fire Station wraps a deep ham in bacon and smokes it that way.
The last time I did it, the dogs wouldn't even eat it.

Paul Kirk says you should smoke it to no more than medium.

Matt



I think that you'll be happy with the tuna grilled. Season it with
whatever you like but I'd brush it with a little olive oil, put it on
the grill and don't fuss with it until you're ready to flip it or you'll
probably rip it apart.

As for venison, I don't do roasts personally. When I'm done butchering
all I end up with is steaks and stewmeat. As for cooking, venison is
extremely lean. You need some fat with it and you should probably only
cook it either no past medium-rare (medium if you absolutely have to) or
go maybe with a slow braise, kind of like a pot-roast. That would
proably work as well although I've never done it.

We like it pan seared in butter, served with caramelized onions and
mashed taters.

hmmm.... I know now what dinner's gonna be tomorrow night! ;-D

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

Fyrepup wrote:

Speaking of venison, it has always been tough for me to do deer. One of the
guys at my Fire Station wraps a deep ham in bacon and smokes it that way.
The last time I did it, the dogs wouldn't even eat it.

Paul Kirk says you should smoke it to no more than medium.

That's it exactly. Shoot for 130-135 F at the most. With game
meat like deer (and bison, and ostrich etc) a few degrees
can make the difference between perfection and ruined meat.

--
Reg email: RegForte (at) (that free MS email service) (dot) com