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Sunday, June 24, 2012

Smoked Yellowfin Tuna

Rueben over at BBQ Guam gave me this idea.  So I decided to smoke some yellowfin tuna at the beach.

I picked up some nice fillets at Risky Business Seafood in Hatteras...


I made a batch of fish brine and let sit overnight...


While starting the fire, I let sit on cookie racks for 2 hours to dry...


Drying allows the fish to form a nice crust on the outside that adds flavor and is more receptive to smoke.

Then, on the Weber kettle...


I used Stubbs Oak/Hickory/Apple chips in the wood box.  They were soaked overnight in water...

Here is the finished product.  About 2 hours with a flip halfway through...


Then I made Smoked Yellowfin Tuna Dip with the long thin piece...

4 oz cream cheese, softened
2 oz mayo
2 oz sour cream
4-6 oz of tuna, chopped
1 tbsp Old Bay seasoning
1 tbsp Texas Pete hot sauce
Juice of 1 lime

Mix throughly.  Serve with favorite cracker or tortilla chips.

Enjoy,

Bill
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4 comments:

  1. RuebenJune 27, 2012 at 5:45 PM

    Saw this the other day and just wanted to let you know that I like your twist. Your brine recipe is a must try for me Bill. Tuna and the dip looks and sounds great!!

    Definitely got to try this out!!

    Thanks Bill.

    ReplyDelete
    Replies
    1. Three Dogs BBQJune 27, 2012 at 5:52 PM

      Thanks Rueben. The dip is a winner for sure. The basic cream cheese, mayo, sour cream is a nice base for a ton of dips by the way.

      Thanks for stopping,

      Bill

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  2. AnonymousJuly 15, 2012 at 3:43 PM

    I have smoked a lot of salmon and steelhead, but now live in Cabo and have a lot of Yellowfin to smoke. I have always used long brine times, up to several days. What is your recommendation for Yellowfin?

    Thanks,

    Bruce

    ReplyDelete
    Replies
    1. Three Dogs BBQJuly 15, 2012 at 4:35 PM

      Hello Bruce,

      I have found that overnight brining suit me just fine before putting on the smoker. There are a few tuna jerky recipes out there that I want to try. You might want to give those a try as well.

      Thanks for stopping by...

      Bill

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