New to different fish cooking methods

Discussion in 'Fishing and Hunting Cooking Recipes' started by ninjastar, Nov 29, 2018.

  1. ninjastar

    ninjastar Member

    Location:
    Carson,CA
    Name:
    James
    Boat:
    N/A
    • Messages:
      (109)
    • Likes Received:
      (32)
    So I recently started cooking again and had a couple questions.

    1-Do you guys defrost tuna differently when pan fried/grilled/smoke vs raw?

    2-Whats is their a minimum or max brine time for smoking tuna??

    3-Do you have to refrigerate when in the brine process either wet or dry??

    4-Any tips on smoking process in general like dos and donts?
     
  2. MrPukaShell

    MrPukaShell RIP KC 88-06

    Location:
    Simi Valley
    Name:
    Robert
    Boat:
    I Wish
    • Messages:
      (51)
    • Likes Received:
      (13)
    1, I wrap my frozen tuna in paper towels to wick up any moister.
    2, Brine for 12-24 hours depending on salt content
    3, I refrigerate
    4, You must air dry on the racks prior to smoking. The fish will form a "Skin" on the outside and be slightly tacky to the touch. Don't over due the smoke. Start with two pans of chips. When you think it is slightly underdone it will be about right when it cools down

    Good Luck
     

Share This Page