Smoking Tuna and Swordfish

[Mike Marlow]

I have just got some fresh small tuna (about 2lbs with head, tail removed and gutted). I was interested in possibly smoking them in some way. I have never smoked fish yet in the smoker and hoped someone might have some ideas. I also have some small swordfish (part cuts almost like a piece of salmon cut from the body as a number of joined steaks about 5 inchs long). Any ideas would be of help. I hope this is in the right area as I am after ideas rather than submitting a recipe.

 

[Paul K]

Not a whole lot of fat in those tasty fish, so IMO, the low and slow method would only dry out your fish. For myself, I'd grill them with any number of herbs or citrus. I like to keep it simple with swordfish; just a little lemon, butter and maybe a few herbs. You can certainly introduce a little smoke flavor by choosing a good wood to grill over. Sounds like a good catch Mike!