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Tuna has been a tough one for me. For some reason it usually turns out mushy, but great flavor. Probably need to try thinner strips, although I've done tuna bellies and they were mushy too, mostly from all the fat
On tuna I use less suger and add orange or lemon to my brine. Never had fresh smoked albacore mushy. Although we bleed them immediately and trim all the blood meat off. We also soke them in a light saltwater bath to draw more of the oil out before they go into the brine. Not sure if that's the reason we get firmer meat, but I haven't had a mushy one yet