Man that fish looks so delicious. You nailed it. My coworker just hooked me up with some blue fin. I now know that I’ll be following your recipe. Thank you for sharing this. Again… nice job.
Great video. Sounds like a pretty good setup. I'm heading down to Tuna Wharf in downtown San Diego. They always have fresh whole yellow fin for like $5/lb. Plus, they always have something unique that I've never tried before. BTW, you were awesome in The Vikings. 🤣
@@homebrewandbbqhq8455 They get the fish right off the boats. And they're only there from like 7:30-10am on Saturdays near Seaport Village. Even tossing them $20 to gut and fillet comes out to like $6/lb vs $16-18/lb in a good fish market. Can't beat it. Plus, I freeze like 1/2 of it after smoking to save for making the best tuna salad sandwiches.
Was the Ahi frozen when you received it? I have about 30lbs Ahi I just had to put in the freezer a week ago☹️ Was wondering if I could use your recipe on it Aloha!
That is not how you brine fish. That's just grilled fish soaked in "stuff". Nice for a evening meal, but nowhere near how you traditionally smoke to preserve fish. (Again he didn't iterate if that is what he was aiming for) otherwise might be worth a try.
How is this video not famous it’s the best smoked tuna recipe on UA-cam
Really glad you enjoyed!! I appreciate the support
Bluefin hot off the smoker is one of God;s gifts to man. I use a Traeger w/Alder @ 190 for 90 minutes. Fantastic eating.
Couldn’t agree with you more!
Man that fish looks so delicious. You nailed it. My coworker just hooked me up with some blue fin. I now know that I’ll be following your recipe. Thank you for sharing this. Again… nice job.
Glad you enjoyed the video. Hit me back up after you’ve made and let me know how it came out!!
Gonna give this a go today! Thanks for taking the time to put this video together. Cheers from San Diego!🤙🏽
Cheers bro! Let me know how it came out
Nice video, looks like a great recipe, going to have to try it. Thank you for sharing!
Thanks for watching John! Glad you enjoyed it
Gonna give it a go this weekend. Thanks man 👌
Awesome! Make sure to let me know how it came out. 👍
That looks good. I'll have to try smoking some tuna.
It really is good. You won’t be disappointed.
Great video. Sounds like a pretty good setup. I'm heading down to Tuna Wharf in downtown San Diego. They always have fresh whole yellow fin for like $5/lb. Plus, they always have something unique that I've never tried before.
BTW, you were awesome in The Vikings. 🤣
That’s awesome. I’ve never even heard of that place. I’ll have to check it out. Glad you enjoyed the video. Thanks for watching
@@homebrewandbbqhq8455 They get the fish right off the boats. And they're only there from like 7:30-10am on Saturdays near Seaport Village. Even tossing them $20 to gut and fillet comes out to like $6/lb vs $16-18/lb in a good fish market. Can't beat it.
Plus, I freeze like 1/2 of it after smoking to save for making the best tuna salad sandwiches.
Sounds awesome!! I will definitely check it out.
Looks like a good recipe. I’m gonna give it a go this weekend.
How did it turn out?
I’ve got a lot of tuna. Can I use frozen tuna that I thawed out. Mahalo
Yes that will totally work.
what wood you used to smoke?
I used alder wood.
Was the Ahi frozen when you received it?
I have about 30lbs Ahi I just had to put in
the freezer a week ago☹️
Was wondering if I could use your recipe
on it
Aloha!
Hi Ron. Sorry it took so long to get back to you. Yes the ahi I had was frozen as well. Just thaw it out in the fridge and you will be good to go.
Any alternative to beer ? Thanks
You could probably use fish stock, a light soda like 7up would add some sweetness,
Soy sauce
How did you know it was done?
Use a thermometer and it's done at 145 is the easiest way
That is not how you brine fish. That's just grilled fish soaked in "stuff". Nice for a evening meal, but nowhere near how you traditionally smoke to preserve fish. (Again he didn't iterate if that is what he was aiming for) otherwise might be worth a try.
He did specify near the end that he wasnt preserving the fish when he discussed the shelf life
Be quiet you idiot lol
It's a wet brine not a curing brine.