Tuna Loin

Discussion in 'UK Smokers' started by mrvernall, Oct 30, 2015.

  1. Hello UK Smokers

    I have been away too long :( but i'm back.

    I have got some nice Tuna loins to smoke on my offset smoker this weekend. I would like to smoke them without brine.

    Any good ideas?

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Apple wood works good. Rub with salt and pepper a bit of garlic and smoke away.

    I prefer to cold smoke for 1 1/2 - 2 hours then slice and sear. The smoker needs to be between 4°c-10°c or 40°f-50°f.

    If hot smoking I would run the smoker around 80°c-110°c or 180°f-225°f. Cook the fish to your preferred doneness.
  3. OK I think I will try hot smoking them. What is a good IT 125F/51C? Thanks
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I am with dirtsailor. I would cold smoke them for a couple of hours and then sear. The longer you cook Tuna the more of the flavour that is lost. To keep the IT of the smoker down just put a couple of supermarket bags of ice in the chamber.

    If you do hot smoke then get it up to 125 F IT.
  5. Thanks
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Can't help you with the Tuna, I don't like fish, and fish don't like me!

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