My brother buys Marlin and Tuna sausages near Hilo, Hawaii from a roadside guy. We are going to try to make some. I did find one recipe online that said to grind 2 pounds of belly to every 1 pound of loin for fat. Alternatively, we are going to try some pork fat. But what else? The recipe online was this: 2 lbs. tuna belly 1 lb. tuna fillet 4 cloves garlic, minced Zest of 1/2 orange, grated 1/4 cup dry white wine 1/4 cup olive oil 1 Tbsp. sea salt 1 tsp. hot pepper flakes 1/4 cup chopped parsley Sausage casings We were both thinking something with shoyu, green onions, and sesame oil or basically make some kind of poke and stuff it in a hog casing. Then lightly smoke? Or not? We catch a bunch of albacore, basically I have all the tuna I can consume every year, so I will be trying some of this regardless. Anyone ever make a fish sausage?