Author Topic: Tuna Belly (Read 5780 times)

quadrafire · « **on:** June 21, 2017, 08:52:46 AM »

Ran across a few in the bottom of my freezer. I've only marinated and grilled them. Any other ideas?

WSU · « **Reply #1 on:** June 21, 2017, 08:54:28 AM »

2MANY · « **Reply #2 on:** June 21, 2017, 08:54:58 AM »

Wrap them around a quikfish or stuff in a superbait.

quadrafire · « **Reply #3 on:** June 21, 2017, 08:55:57 AM »

I'm thinking recipes. Thanks though

huntmando · « **Reply #4 on:** June 21, 2017, 08:55:32 PM »

Agree with 2 many. Very good smoked as well.

SemperFidelis97 · « **Reply #5 on:** June 21, 2017, 11:35:25 PM »

They are hard to smoke since they are so oily. The only way I like them is pan fried. They also make really good crab bait.

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DOUBLELUNG · « **Reply #6 on:** June 22, 2017, 10:18:22 AM »

Toro - sushi

Spuddieselwwu · « **Reply #7 on:** June 22, 2017, 10:39:42 AM »

I have smoked them and they've turned out amazing. but I keep the skin on.

KillerBeee · « **Reply #8 on:** June 22, 2017, 11:57:17 AM »

Rub with rock salt and seasoning then put them on a hot grill skin side down. Burn em up for a good while then peel the good oily meat away from the skin and enjoy! Don't over indulge or you might leave a mark....

washingtonmuley · « **Reply #9 on:** June 22, 2017, 12:24:06 PM »

Quote from: Spuddieselwwu on June 22, 2017, 10:39:42 AM

I have smoked them and they've turned out amazing. but I keep the skin on.

Smoked!!

quadrafire · « **Reply #10 on:** June 22, 2017, 06:06:28 PM »

Thanks for the replies. I cleaned out the freezer and canned all the rest today. Will experiment with the bellies. Think I'll fry some to see.

NRA4LIFE · « **Reply #11 on:** June 22, 2017, 06:52:44 PM »

Smoked tuna bellies are one of the best things you'll ever eat.

merkaba93 · « **Reply #12 on:** June 23, 2017, 11:14:12 AM »

Poach in olive oil, with lemon, shallots and thyme. Just google Tuna confit. It's not really that hard to make. Sounds harder than it is.

quadrafire · « **Reply #13 on:** June 24, 2017, 06:10:24 PM »

Damn Merc you were spot on with the confit. Really good.
Tuna belly confit with cabbage, beets, red onion, blue cheese cilantro with a balsamic vinaigrette

quadrafire · « **Reply #14 on:** June 24, 2017, 06:43:21 PM »

I poached in olive oil, peppercorns, bay leaves and time. 145 degrees for 10 min and let cool in the oil and refrigerated to flake on the salad. Thanks. This was really good. My first confit.

quadrafire · « **Reply #15 on:** June 26, 2017, 06:09:01 PM »

Another belly tonight. You guys using these for bait are missing out. Vacuum sealed in some sweet chili sauce overnight.
But if I was using them for bait to catch what you are I may change my mind. haha

quadrafire · « **Reply #16 on:** June 26, 2017, 06:10:05 PM »

Why do iPhone pics always rotate

merkaba93 · « **Reply #17 on:** June 26, 2017, 08:59:31 PM »

Quote from: quadrafire on June 24, 2017, 06:43:21 PM

I poached in olive oil, peppercorns, bay leaves and time. 145 degrees for 10 min and let cool in the oil and refrigerated to flake on the salad. Thanks. This was really good. My first confit.

Sweet dude. Glad it turned out well for you.

Timberstalker · « **Reply #18 on:** June 26, 2017, 09:17:42 PM »

Damn, that looks good.

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Author Topic: Tuna Belly (Read 5780 times)

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