Bro, I love your recipe! 1 bottle of Chardonnay wine, 1cup and 1/2 brown suger, 1/4 cup sea salt, but I also add 2 Tbl spoons of soy sauce. Marinate for 24 hrs and smoke with a Apple wood. Soo good! People that I give too just cant get enough. Thanks for your help. Happy fishing,E....
It's interesting how smoked tuna recipes vary wildly. I just finished smoking some bluefin bellies and medium sized (3" Diam on big end) filets on my kamado. Brined for 24 hrs, let dry on racks in refer for 36 hrs, smoked at 150-200 degrees for 4 hrs for bellies and 5 hrs for the filets using hickory (I agree apple or pecan would be better, Hickory is all I had on hand). Resulting product: Nice and dry, which is how I like it. This is a variation of a recipe I got from one of the guys at Pt Loma Seafood many years ago.
That looked so good! Down here on the Gulf Coast, we smoke Popeye Mullet, and you just gave me a great idea! October is roe season for mullet, and you can buy the fillets dirt cheap, because all the fish house wants out of them is the roe, which sells world wide, but those fillets make for some good smoked fish! I bet that sweetness mixed with that smoky flavor was awesome! Thanks for sharing
being an islander i'm always looking for new brine recipe for smoking fish...thanks for the tip! I've been using beer and apple juice but i'll try chardonnay next time...Chardonnay are delicious with seafood=)
i do just about the same thing.. but i have a electric smoker .. the fish comes out a lot less moist almost like jerky -which i make too with my dehydrator . soaking the fish in a milk bath for a few hrs in fridge makes the fishy taste 95% gone ... yellowfin is amazing this year ...
Awesome. I live in Hawaii and don't eat a lot of meat so am always looking for new ways to do fish. Not being a "smoker" I thought only the oilier fishes were good for smoking (salmon, mullet). Thanks!!!
I really like that marinade you made there.... I am one of those who dont eat seafood much.. I have never had smoked fish..Can you believe it? I think I would eat this up any day though! I guess its time to step out of my comfort zone and smoke some fish.. Thanks Greg! Now I have to get back to watching college football! Cheers. -Chad
Nice video. However I don't like to eat everyday the way it is marinated. (a) lot of sodium/salt for this little amount of fish. It is way over regular intake of sodium but better than commercial though. Also depends how much smoke absorbed in indirect cooking.
Hey dude.. Beautiful fish, I love the brine mixture...nice addition of flavor and moisture before the smoke..And as I am shopping for one, does that smoker you use in this have a side firebox arrangement? Thanks for your stuff though, I actually can cook, but love your methods...watching you for sure...
Bro, I love your recipe! 1 bottle of Chardonnay wine, 1cup and 1/2 brown suger, 1/4 cup sea salt, but I also add 2 Tbl spoons of soy sauce. Marinate for 24 hrs and smoke with a Apple wood. Soo good! People that I give too just cant get enough. Thanks for your help. Happy fishing,E....
Thanks Randall... No restaurant. I just love food! Cheers brother!
It's interesting how smoked tuna recipes vary wildly. I just finished smoking some bluefin bellies and medium sized (3" Diam on big end) filets on my kamado. Brined for 24 hrs, let dry on racks in refer for 36 hrs, smoked at 150-200 degrees for 4 hrs for bellies and 5 hrs for the filets using hickory (I agree apple or pecan would be better, Hickory is all I had on hand). Resulting product: Nice and dry, which is how I like it. This is a variation of a recipe I got from one of the guys at Pt Loma Seafood many years ago.
Shake of the excess and toss on the grate. The brine leaves a nice subtle sweetness.
Thank you! It's pretty darn simple, but kicks out some great results.
That looked so good! Down here on the Gulf Coast, we smoke Popeye Mullet, and you just gave me a great idea! October is roe season for mullet, and you can buy the fillets dirt cheap, because all the fish house wants out of them is the roe, which sells world wide, but those fillets make for some good smoked fish! I bet that sweetness mixed with that smoky flavor was awesome! Thanks for sharing
Fantastic, superb looking fish and a great way to prepare it.
Totally agree! I use a lot of yellowfin tuna and oh boy it’s sooooo good!
Just saw this message, 11 years ago! Wow!
being an islander i'm always looking for new brine recipe for smoking fish...thanks for the tip! I've been using beer and apple juice but i'll try chardonnay next time...Chardonnay are delicious with seafood=)
I use hickery all the time and smoke all types of fish with hickery and people just love it, so hickery does work quite well.
I like smoked fish especially Mahi or swordfish, I am going to try doing my own. Thanks Greg
@Smokyribs1 Yeah... It's just enough sweet to get a little hint. Not candy sweet. Thanks!
Very nice. I've never tried smoked tuna. Looks great! Thanks for the idea!
@bbqrosenthal We gave my son a piece and didn't tell him what it was. He loved it and he's the pickiest eater on the planet!
@AnotherAmateur Thank for checking it out!
Had great fishing trips on the producer couldn’t find a place to step on the deck so many fish and that recipe looks sick
@TheZoomerica Thanks! Yes, it's an offset by Gator Pit.
@rootboyslim I love Mahi! We picked up a few of those too.
Thank you for your comment!
@ManCaveMeals I just shot a few post-fishing pics with my iPhone. We fished from "gray light" til 8pm.
@tdjtx LOL! I was snacking on shashimi while this smoked. Then I cooked up Panko crusted seared bluefin for dinner. Life is good!
Dang guy, that looks awesome. Great video and thanks for sharing!!!
i do just about the same thing.. but i have a electric smoker .. the fish comes out a lot less moist almost like jerky -which i make too with my dehydrator . soaking the fish in a milk bath for a few hrs in fridge makes the fishy taste 95% gone ... yellowfin is amazing this year ...
@sims2bavaroTd Thanks for checking it out!
I've smoked just about everything but not tuna. Hmm...Interested in trying this. Try Cherry wood, I use it for Salmon, kingfish, mackeral and mahi.
@odeed Thank you sir!
Thanks for the great info. Looking forward to trying your brine on my next batch.
I caught a skipjack yesterday.
Bbq, fishing, and guns 👍
@GrillingNetwork Thank you buddy!
Wow brining over night? Most of the other fish brining I have seen is 2 or 3 hours at most. Is it the amount of salt you used?
I was just thinking earlier in the week that I need to do a smoked salmon vid. I'll get to one in the near future. Cheers!
@sugerbear520 Thank u!
@MrMegaFredzeppelin Thanks Fred!
@heat4yoass Thank you!
Awesome. I live in Hawaii and don't eat a lot of meat so am always looking for new ways to do fish. Not being a "smoker" I thought only the oilier fishes were good for smoking (salmon, mullet). Thanks!!!
@furlonium1 Sorry! Couldn't help myself!
I really like that marinade you made there.... I am one of those who dont eat seafood much.. I have never had smoked fish..Can you believe it? I think I would eat this up any day though! I guess its time to step out of my comfort zone and smoke some fish.. Thanks Greg! Now I have to get back to watching college football! Cheers. -Chad
Awesome video friend! New subscribers (Weber Grill Masters) here from Canada! :)
LOVE Bluefin! I'm not sure this would last 5 to 7 days around here!
@fishingcalifornia100 Thanks!
ballistic bbq kicks butt haha awesome recipes love the no rush attitude you have a real decent variety of recipes do you have a restaurant
Hey, another great video Greg!
Do you have a smoke salmon vid? Havent checked yet but Im sure you do. Awesome man. Thanks for the brine recipe.
Nice video. However I don't like to eat everyday the way it is marinated. (a) lot of sodium/salt for this little amount of fish. It is way over regular intake of sodium but better than commercial though. Also depends how much smoke absorbed in indirect cooking.
That looks awesome... did you shoot some pics or vid on the fishing trip?
Hey dude.. Beautiful fish, I love the brine mixture...nice addition of flavor and moisture before the smoke..And as I am shopping for one, does that smoker you use in this have a side firebox arrangement?
Thanks for your stuff though, I actually can cook, but love your methods...watching you for sure...
looks really good
Looks good man.
Could you use just white fish like snapper or grouper.
@SmokeyGoodness It won't last five days here either!
Tacos, oh yea !!!
What does exactly smoked fish and how does it teast it
Awesome stuff, as always. Quick question, maybe i missed it - did you rinse the fish off after brining? Or throw it straight on the smoker?
hey,thx the wow great beer brine.thanks ballistic.
Nice looks good!
wow love it!
Awesome!
Did you have water in your smoker when you smoked the fish?
Looks good, just as good with Salmon?
Man that look damn good!
Sorry, I forgot to ask what temp you are smoking at?
Thanks
I just got hungry
How do you reheat it?
Its like vengeance, a dish best served cold...
Fresh water fish taste alright like this too?
houlio82 Sure!
ceder is good for fish
Prowler no mo
Yeah, Buzz retired and sold the boat. I think his son is skippering another boat in the fleet though.
Yummy :D
I would of smoked it at 150 - 200 degrees and a couple more hours than you did. Just my personal opinion
Why? You're cooking it at tht temp
Because cooking it at 150 - 200 degrees and a couple more hours will give the fish more smokey flavor and not dry out the fish
chris1234391 180 at 6-8hrs with the last hr open vent to drys it up --good ... finish with a honey brush !!! damn its good
Blue fin, should be be eaten raw! Nice video tho!
hickory
Don't eat in front of us!