And now for something completely different...cold smoked ahi tuna

[cooker613]

Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. .

The salmon and ahi in the smoker


The salmon


The ahi


And more homemade sourdough bagels, everything, onion, garlic, and zatar

 

[JLeonard]

Looks good!

 

[jcam222]

Big fan of Ahi , should be tasty.

 

[chef jimmyj]

All looks good. I really miss the Bagels we would get every Sunday in NJ...JJ

 

[cmayna]

Love it. I cold smoke the Albacore we catch every year.

 

[pushok2018]

Looks good. Always wanted to cold smoke tuna but wasn't sure if tuna is OK for smoking.... Looks like I should try...

 

[Fueling Around]

Looks good.
Tuna is definitely a firmer texture, I never experienced in a smoked fish.
A lot of my taste testers (guinea pigs) thought it was pork.

I brined and cold smoked 3 tuna steaks the beginning of December. Here's the link to my post
https://www.smokingmeatforums.com/threads/brined-and-smoked-yellow-fin-ahi-tuna.303639/

Smoke on!

 

[flatbroke]

Looks and sounds wonderful

 

[WaterRat]

Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. .

Yum, I never thought of smoking tuna. I saw a knife in your lox post, it is quite tall, did you use that on the tuna? I wonder if a shorter -more traditional style filet knife - would grab less?