Help with smoking/canning albacore?

[acnewman55]

Taking a charter out of Westport next Sunday 9/3 and have Labor Day off to process the fish with the fishing buddies.

Planning to smoke then vac/freeze some and can some.

Looking for any good simple smoking recipes. We're processing in one day so can't do any multi-day brines.

Also looking for tips on how to smoke differently for a canned vs frozen product.

Need to keep things simple as we'll have a lot of work to do in a single day and obviously the smoking and canning process is time consuming enough already.

Thanks all!


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[fishngamereaper]

Lemon pepper/brown sugar works good in the smoker as does a soy/sugar/ginger combo with some cayenne for heat.  Marinate as long as possible. Smoke on low for a couple hours. Tuna can dry out fast so don't over do it, and remember albacore can be eaten raw so the red'r the better. Save the bellies to, they smoke up great.

For canning you can brine and then can or put raw tuna in jars. Add the olive oil then season as desired. Garlic, peppers, ginger, soy, bourbon...it all tastes good. You can add liquid smoke as well if you want that flavor without the hassle.  The canning process will push a lot of flavor into the meat. Careful with canning and smoking the same batch, it can lead to overcooking the tuna. For canning I do 90 minutes at 10-12lbs and never have an issue with freshness.

[GUscottie]

I would literally put the fresh (unsmoked) tuna into the can. A tablespoon of Extra Virgin Olive Oil, a pinch of salt, (maybe some garlic, jalapenos or whatever you want to season with) and sometimes a couple drops of canned smoke (you can obviously smoke your tuna...

I would then cook it for I think 90 minutes at 10 or 11 pounds of pressure. Voila. Amazing tuna. I have been told by many this is the best tuna they've ever had...

I did a metric Crap-Ton in a day. If you have a couple people cleaning and prepping and another two cooking, it goes by amazingly fast.

Good luck!

[TomT]

I second using liquid smoke.  Taste just as good, but half the work.  I use about 1 teaspoon.

[bigsads]

Some sea salt, clove of garlic,  slice of jalapeno.

Also smoke belly for about an hour,  no brine,  just smoke and belly.. add a 3rd to jar for smoked canned.. no need to add oil ever