Smoked Yellowfin Tuna

[SteveF (Alpine)]

Well, I was inspired and impatient simultaneously I was gonna give smoked tuna on the SF a shot and was planning a brine of salt, sugar and brown sugar, but I was impatient. I came home and did a quick marinade of teriyaki on one and lemon pepper on the other two. 200 for about an hour and a half to an internal temp of about 135 and... AWESOME!

 

[Michael Richards]

I have never smoked fish, but man do need to. That looks so good!

 

[CaseT]

Looks tasty! Good snacking on crackers, topper for salad, smoked tuna dip.
But my all time favorite is for breakfast.

I prefer a soft scrambled egg with a bit of chives, sliced black olives, spinach Crispy diced taters and of course the smoked fish (tuna or salmon)

So good.

 

[JimK]

You've got me craving fish at 7am.

 

[Brad Olson]

Looks great, Steve! Did you use a really light wood?

 

[SteveF (Alpine)]

View attachment 9876

Looks great, Steve! Did you use a really light wood?

Thanks everyone! I used the Weber grillmaster blend, which is pretty much equal parts maple, hickory and cherry. I was planning on apple, but I figured I’d throw caution to the wind, let the chips fall where they may and use what was in the hopper

 

[Rich G]

That looks like it turned out great, Steve! I haven't smoked any fish in quite a while.....I should change that!

 

[JeffG]

Great looking inspired and impatient Yellowfin 2NA Steve, i hope you had enough to sear or make into Poke.....

 

[SteveF (Alpine)]

That looks like it turned out great, Steve! I haven't smoked any fish in quite a while.....I should change that!

You should, It’s the perfect season for it

 

[SteveF (Alpine)]

Great looking inspired and impatient Yellowfin 2NA Steve, i hope you had enough to sear or make into Poke.....

Oh man, we’ve never made poke, but it’s on the list.
One way I used to prepare it (other than making sashimi right on the boat) was to take a large filet, they’re kind of triangular in profile, grill it over super high heat over charcoal for just a couple minutes per side then pull it off, slice into 1/4” thick slices and drizzle with EVOO, fresh lemon juice and fresh dill. That’s pretty awesome too. Works well with tuna or yellowtail. Sort of my own take on seared ahi

 

[Michael C.]

Man!!!! That looks awesome!!!! Thanks for sharing!

 

[mikemm]

smoked tuna looks awesome