Smoked Blue Fin 🐟 “It’s Not Half Bad”

[LR Houdini]

Can’t eat more Sashimi I’m not fond of poki …Been smoking Treager.
tried grilling it’s OK, but wife won’t eat W/ any pink showing.
Tried soak in crushed garlic, lime juice, olive oil for 24+ hours then grill
My smoked blue fin:
Brine overnight with 2 cups dark brown sugar, 1/2 cup sea salt, 1/2 cup soy sauce, large tablespoon + ground black pepper and 8 cups H2O … I place the frozen blue fin in a 3 gallon Lowe’s bucket over night in frig. Cover with plate overnight.
Cut in chunks the next morning re-dip in brine …
Lightly dust with apple rub optional
Treager “smoke cycle” 1 to 1 1/2 hr … then … smoke for…
1 hr at 225 degrees, dip in Ralph’s teriyaki pineapple, re-dip another 1 hr @ 225, another 1 hr @ 225 re-dipped in Yoshida’s teriyaki. +- use finger poke to test doneness
Let air cool in kitchen … 4 chunks to a quart ziplock … back in frig
Eat: slice , Ritz cracker, cream cheese,smoked , Bubbies bread & butter pickle
To cleanse pallet … paper towels and finger licking optional
Repeat …

 

[mrkrabs]

 

[7emptsT]

Yum

 

[AWilliams]

That sounds great but that's entirely too complicated. Marinade for 6 hours in a 50/50 solution of reduced sodium soy sauce and water add some crushed garlic. After 6 hours rinse and top with cracked pepper and smoke it...that's all you need.

 

[watersdeep]

I would make the pieces a fraction of that size.

Looks good though, enjoy!

 

[RodRage]

I would make the pieces a fraction of that size.

Looks good though, enjoy!

Agreed, its filling and I hate wasting it. A little goes a long way

 

[sickcat]

Looks awesome and bet it tastes even better!

 

[Amadeus]

Does the wife eat nova lox?

If "yes," can try using pellet smoker tube in your Traeger for cold smoking the BFT like it's done for salmon:

Might use more pellets in the tube than in the video for longer smoke...

If "no," well, that will just mean more for you.

 

[tunakillerjoe1]

I cut into bigger chunks, skin on. Soak overnight in kikomans teriyaki, rinse, dry, smoke over mesquite and pre-soaked hickory and mahogony for a long time (usually 7-10 hours). Add teriyaki glaze when cooling.

 

[hucklongfin]

Sounds good and looks even better!

 

[LR Houdini]

I would make the pieces a fraction of that size.

Looks good though, enjoy!

I do make a few sized pieces, but you’ve gotta be careful after smoking for 3 hours @ 225 degrees you just have to remove the small chunks or it starts to become fish jerky…
I slice the larger pieces about 1/4” thick across grain if I’m going to eat with crackers and cheese… cream cheese …
Sometimes I cut/mince up the tuna, mix with cream cheese, a pinch of horseradish, roll into a log with some parsley and fine nuts (walnuts or pecans) … roll the long in plastic wrap and refrigerate … makes a great special occasion cracker spread.

 

[LR Houdini]

I cut into bigger chunks, skin on. Soak overnight in kikomans teriyaki, rinse, dry, smoke over mesquite and pre-soaked hickory and mahogony for a long time (usually 7-10 hours). Add teriyaki glaze when cooling.

View attachment 1410069

Looks like bluefin

 

[LR Houdini]

Does the wife eat nova lox?

If "yes," can try using pellet smoker tube in your Traeger for cold smoking the BFT like it's done for salmon:

Might use more pellets in the tube than in the video for longer smoke...

If "no," well, that will just mean more for you.

Nope she won’t eat lox either…
She grew up in a household where her mom never cooked.
Since I retired in 2006 … I cook…she cleans…I clean as I go.
I’m getting tired of thinking up stuff to cook for dinner…

 

[LR Houdini]

Sounds good and looks even better!

It’s pretty good … I grew up with my dad smoking fish using apple wood … we had an apple tree. We turned this old refrigerator into a smoker… it was on wheels… pop riveted in aluminum angle on the inside… used non-cadmium racks…
Now you had to give smoked fish away … and clean the racks.

 

[tunakillerjoe1]

I have heard of people using morning wood, but have not been able to find any!

 

[LR Houdini]

I have heard of people using morning wood, but have not been able to find any!

It used to be very plentiful when I was younger …
But … now at 75 I find I do more looking and hoping I’ll find just a smidgin of a piece …

 

[tunakillerjoe1]

It used to be very plentiful when I was younger …
But … now at 75 I find I do more looking and hoping I’ll find just a smidgin of a piece …

It's hard to get your hands on any!

 

[LR Houdini]

It's hard to get your hands on any!

I know where it’s at but it’s hard to see/find with these old eyes at 2am without turning a light on…
My darn legs get tired after being on my feet on those 2.5 day tuna trips… take care

 

[iclypso]

Never tried it with tuna, but how about a ceviche recipe? Would that be too pink for your bedmate?

 

[LR Houdini]

Never tried it with tuna, but how about a ceviche recipe? Would that be too pink for your bedmate?

Nothing to pink for my … except uncooked rare tuna

 

[vipertom1970]

Can(jar) it your self. They easily last you over one year.

 

[LR Houdini]

Can(jar) it your self. They easily last you over one year.

I grew up with my grandmother, mom, wife canning tuna.
Years ago the wife and I tossed all of our pressure cookers.
I used to return from long range 20+ day fishing trips when you could exchange your tuna catch for good canned tuna…
Nope … no more canning tuna … especially bluefin

 

[Spear or rod]

I grew up with my grandmother, mom, wife canning tuna.
Years ago the wife and I tossed all of our pressure cookers.
I used to return from long range 20+ day fishing trips when you could exchange your tuna catch for good canned tuna…
Nope … no more canning tuna … especially bluefin

I still can YFT when I get it but haven’t tried bluefin. Was taste similar? I have an old Brinkman water smoker that I use for tuna & it comes out great but get kinda tired of eating it after awhile that’s why I like the canned stuff. Who knows, maybe even get a shot at albacore this year! Thx

 

[LR Houdini]

I still can YFT when I get it but haven’t tried bluefin. Was taste similar? I have an old Brinkman water smoker that I use for tuna & it comes out great but get kinda tired of eating it after awhile that’s why I like the canned stuff. Who knows, maybe even get a shot at albacore this year! Thx

The bluefin will smoke just the same as other tunas, but I think it’s going to look twice as dark after smoking in a jar… as for the taste … I’d assume it’s going to be fishier.
There were albacore off of San Francisco, but about 500+ miles out not to long ago…
Hooked and handed off a 75# 59 1/2” Albacore off to a friend back in 1984 eight miles off the north side of Catalina mid-island.
That was a great day I put four 40#-44# pounders in my friends boat that year… and their were larger ones caught that weekend.

 

[Spear or rod]

Man, in the mid 80s outta Pillar Point near half moon bay it was wide open on the seamounts on crocs & jigs but they used to keep them in gunnysacks all day! Tasted great but never able to get fillets to last. Ah, the good old days! Yeah, hopefully a fall bite up here w/o having to travel too far. I bought some whole 25lbers off a commercial guy during the pandemic & canned the lot. My family loved that batch for sure. Take care.