Smoking is one of the oldest methods of food preservation. In the modern culinary world, smoking is mainly done to add a unique flavor and aroma to the food. The flavor does not only come from the curing or brining liquid but also from the smoking wood being used. Tough meat cuts and meaty fish are best for smoking. As smoking is a dry cooking method, the meat or fish becomes smaller and lighter once cooked.
This recipe uses 2 kids of tuna brined in a mixture of chardonnay, sugar, and salt. This dish is best served as an appetizer. The smoked tuna fillets can store in the fridge for 5 to 7 days.
• 1 lb. Bluefin Tuna fillet, cut into serving pieces
• 1 lb. Yellowfin Tuna fillet, cut into serving pieces
• 1 bottle Chardonnay
• 1 1/2 cups of firmly packed brown sugar
• 1/4 cup of sea salt
This recipe takes about 10 minutes to make. Brining takes at least 4 hours. The fish needs to cook for 2 hours in the smoker. Serves 8 to 10.
To prepare the brine, pour chardonnay in a large mixing bowl.
Add brown sugar and sea salt.
Mix well until sugar is dissolved.
Place fish in a zip-lock bag.
Pour brine into the zip-lock bag.
Put this in the fridge and let the fish sit in the brine for at least 4 hours.
Preheat the smoker to 225ºF.
Cook fish in the smoker for 2 hours.
Ideas And Tips:
• You may also use salmon or trout.
• Other smoking woods that you can use for fish include beech, alder, grapefruit, kiawe, nectarine, oak, peach, pimento or plum.
• Smoked fish can also be used in salads, spreads, pasta sauces, and soups.
images – https://www.youtube.com/watch?v=bYhdIQGcXwo
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