Smoked tuna is a healthier alternative to fried, baked, or broiled tuna, and has preservative properties that make it last longer. It can be hot or cold smoked, and can be used in many seafood dishes. Hot smoking can be done at home using a barbecue grill and wood chips.
Smoked tuna is tuna that has been cooked using smoke rather than fried, baked, or broiled. Fish cooked using smoke instead of other cooking methods can have many health benefits. Smoking also has preservative properties, so smoked fish tends to last longer than fish prepared in other ways. Tuna can be hot smoked or cold smoked. All you need for the hot tuna smoke is a barbecue grill, some coals and wood chips. Many fish dishes can be made with smoked tuna, including those that usually call for smoked salmon.
Many believe there are many health benefits to eating smoked fish because it is not cooked in fatty oils and retains most of its vitamins and nutrients. Another benefit of smoked tuna is that it lasts longer than fish prepared by other methods because smoking helps preserve it. While smoked tuna can be eaten on its own, many seafood dishes can be made with smoked tuna. In fact, any dish that calls for smoked salmon can be made with smoked tuna instead.
Two basic techniques can be used to smoke tuna: hot smoking and cold smoking. Hot smoking is the technique that seems to be used the most and can be done at home using a barbecue grill. First, the cleaned tuna is soaked in a brine of salt water and any other spices and seasonings the cook might prefer. After being placed in the refrigerator, the fish can soak in the brine for at least an hour. Next, the fish is removed from the brine, rinsed, patted dry, and then allowed to air dry for one to two hours, until a shiny coating appears on the fish. A fan can be used to speed up the drying process.
To set up a tuna smoking grill, place coals on top of it and let them burn until they turn gray. Move the coals to one side and then sprinkle the wood chips, which can be chosen based on the flavor the cook wants the smoked tuna to have, over the coals. Finally, place the tuna on the grill as far away from the coals as possible and close the lid. Tuna can be smoked in a grill between 180 degrees Fahrenheit (or about 82 degrees Celsius) and 190 degrees Fahrenheit (or about 88 degrees Celsius) for two to three hours, or even more. The taste and texture of the tuna will differ depending on how long it has been smoked, so smoking time will depend on the personal taste of the cook.
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