Smoking yellowfin tuna

Discussion in 'Roll Call' started by aussiejonl, Aug 6, 2016.

  1. aussiejonl

    aussiejonl Newbie

    Hi fellow smokers (pun intended), I'm AussieJonl originally from Denver, CO.
    I live down under in Perth, Western Australia (past 21 years) and so glad to see this forum as I love smoking my meats.
    I have a Texas Ranchero Smoker, which I really like.
    I've been smoking for some 30 years taught by my dad in Denver.

    Now I do have a question I would like ask:

    I used to marinade yellowfin tuna with brown sugar mixed with spices overnight before smoking and now since its been years I've forgotten some of the mixtures that I used. Does anyone have any tips on smoking a 2kg chunk of tuna. I remember I would score it and fill the slits with the mixture and then smoke it until it has some red in the middle.
    Any suggestions would be greatly appreciated.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. gearjammer

    gearjammer Master of the Pit

    Hello and  [​IMG]  to you.

    Glad you decided to hang out with us.

    Have fun.

  4. [​IMG]   Good morning and welcome to the forum, from a hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF...Kind of hard guessing what your ingredients were. Denver and Colorado is heavily influenced by Chiles and Cumin, a distinct Southwestern flair. Western expansion and the railroad brought a lot of Asian influence to the area. Based on that, I would have to guess...Brown Sugar, Rice Wine or Sherry, Soy Sauce, Garlic, Ginger, Ground Chile (Ancho, Guajillo, Pasilla, Chinese Tien Tsin/Tianjin ), a bit of Cumin, and Black Pepper, would make for a great flavor. Smoke with a light flavored wood at 225°F to an IT of no more than 120°F for a Rare center and keeping theTuna from getting dry...JJ
    Last edited: Aug 9, 2016

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