Smoked Tuna Brine Recipes

SMOKED ALBACORE TUNA RECIPE | TRAEGER GRILLS

Steps:

• In a small bowl, combine the salt, brown sugar, and orange and lemon zest.
• In a large container, pack the brine onto the fish, making sure, if the fillets are stacked, that there is enough brine between each so the flesh of the fish itself is not touching. Transfer to the refrigerator to brine for 6 hours.
• Remove the fillets from the brine and and rinse thoroughly under cool water. Pat dry and place on a greased wire rack set over a baking sheet.
• Return the fillets on the rack to the refrigerator for 30-40 minutes.
• When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Remove the fillets from the refrigerator and place directly on the grill grates. Close the lid and cook for 3 hours.
• Increase the grill temperature to 225˚F and continue cooking until the fish has developed a light brown color and flakes easily when nudged with a fork, about 1 hour more.
• Remove the fish from the grill and enjoy immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 1 week. Enjoy!

SMOKED ALBACORE LOIN

Steps:

• Rinse loins and pat dry. Cut loins into 6 to 8-ounce pieces. Sprinkle a liberal amount of kosher salt on all surfaces of the albacore. Coat fish with light brown sugar and work kosher salt and sugar in all crevices. Smoke the albacore at 170 degrees F for 2 1/2 to 3 hours using a combination apple and oak wood chips.