Tuna Recipe? Learn How To Smoked Fish!😜 Try Smoked Tuna Belly Recipe And/Or Smoked Tuna Recipe

Looking for a tuna recipe and you like smoked fish? Here's a step by step guide for smoked tuna belly or simply smoked tuna. All you need is a smoker and some fresh tuna! Share with your family and fishing buddies ➤ • Tuna Recipe? Learn How...
🔴Smoked Trout Dip? ⏩ • Cook Your Catch Great ...
🔴More Tuna Recipes ⏩ bit.ly/2BBmQ80
🔴How About Smoked Yellowtail? ⏩ bit.ly/2viPNDb
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤Traeger Wood Pellet Grill & Smoker
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➤ Stock Pot Stainless Steel 20-quart w/Lid
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➤ Kikkoman Soy Sauce 33.8-oz
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➤ Whisk set 12",10", 8.5"
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➤ Cuda 9” Flex Fillet Knife
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➤ Ex-Large Bamboo Cutting Board 18"x14"
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➤ Oneida 31161 Digital Thermometer & Timer
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➤ Canon EOS 70D Food Photography & Video
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[@monfielbernardino]

Thanks, Yanni going to do this today

[@fishermansbellychannel7374]

@@monfielbernardino Love smoked tuna! By the way, vacuumed bagged frozen tuna lasts forever in the freezer!😀😀

[@jefbrewer]

AWESOME recipe!!!! I had a bro give some yellowfin bellies and this recipe came out PERFECT! They hit 140 a little faster than yours, probably because they were thinner. Unbelievable taste with brie cheese and crackers!

[@fishermansbellychannel7374]

That sounds so good!! Now I’m hungry for some smoked fish!!😀

[@manuelruvalcaba2900]

Is that a stove your using as a smoker? If it is have a tuturial on making a smoker. Really Cool!

[@donsalveson4492]

If your tuna belly is fresh(not frozen), do you remove the belly membrane before brining?

[@fishermansbellychannel7374]

Wow just saw this Don! I would definitely remove as much of the membrane as possible before brining. Good luck Don!😀

[@donsalveson4492]

@fishermansbellychannel7374 I did and bellies turned out amazing...sorry I could not send a photo. Love all your recipes!

[@fishermansbellychannel7374]

@@donsalveson4492 Thanks so much Don. That means the world to me!!

[@niagaramike]

Super stoked! My buddy bought me an electric smoker to experiment with. It is out back seasoning right now for the first time. I am a complete novice to smoking. I plan to merge that unit with the yellowfin loins and bellies that are in my freezer from another bud who loaded me up with the Guadalupe island goodies! Thanks for taking time to put the priceless info. online! Liked and subscribed!

[@sdmikengopro]

A MUST TRY RECIPE!

[@fishermansbellychannel7374]

Thanks Michael!! My fam loves it too!!

[@niagaramike]

Hi Yani, a question occurred to me about thickness off fillets for smoking. I am going to smoke some thick yellow and bluefin in the morning and am wondering if you could please let me know if I should cut down big pieces to a certain thickness? Thanks for all of your awesome info. that you publish!

[@fishermansbellychannel7374]

Sorry I read your post late! Wife’s car needed repairs! You can smoke thicker fillets but there’s two rules: first, try and make sure all your pieces are the same thickness and secondly, smoke to an internal temperature of 130F.

[@niagaramike]

@@fishermansbellychannel7374 Thanks Yani! Great info!

[@roseparktom2394]

Wow. Yanni… I see your shirt. Dana Point Kayak Fishing Mafia right?!?! I was an inaugural member and was at the first few meetings at the pizza joint and the first tourney we were a part of. Great times. So good to see you on here man. I remembered you as being the really cool and friendly guy and nothing seems to have changed. All the best brother! Tight lines. PS. I really miss my shirt. If you ever get any more made or if the club is still going please let me know. Tom Fontes 🎣

[@fishermansbellychannel7374]

Hey Tom! Just saw this cause I've been working my ass off this summer. Haven't even fished this summer. But I will this fall! First off, I don't have any extra shirts. I had two, but now down to one. I do remember those first get togethers and I do remember your face!! I remember the Quietman handing out some of those Berkley Frenzys for bass fishing in Capo Beach. And I handed out a map of my favorite bass holes too. Get you get any of those? Glad you found my recipes, hope they are useful. Stay in touch! Yanni😀

[@sdmikengopro]

This came out AMAZING!

[@fishermansbellychannel7374]

So stoked Michael!!! Have you got any pics? I've love to place them on our facebook page! So stoked for you! Yanni

[@sdmikengopro]

@@fishermansbellychannel7374 Coming up!

[@fishermansbellychannel7374]

@@sdmikengopro Email me at [e-mail]. Thanks a million!😀

[@sdmikengopro]

@@fishermansbellychannel7374 ok. Sent to your website. Did you get em?

[@fishermansbellychannel7374]

@@sdmikengopro I got 'em!!! Thanks a million, I'll put them up on Facebook tonight! Yanni

[@JohnDoe-ff2fc]

I once smoked some skip jack along side yellow fin. I didn't keep a close eye on the skip jack. it being smaller meant that it cooked faster. it was much drier than I liked. being the cheap ass that I am, I couldn't toss it. instead I flaked it and mixed w/ mayo. best damn tuna fish sandwich that I've ever had. no other ingredients, just mayo and skip jack

[@JohnDoe-ff2fc]

my brine is kosher salt and molasses, I use mesquite for fire and orange wood for smoke. it's okay to have a beer once the smoking light is turned on. hydration is essential for healthy living

[@fishermansbellychannel7374]

Isn't that what cooking is all about? Figuring out ways to salvage your mistakes!

[@12monthsofApril]

Dude!!! thank you, thank you, for making this video. I love learning about all the new ways to cook my catch. I always learn something new from your videos and I super appreciate them! Going to try a batch of about six to eight fillets tonight of our skip-jack. We have a brand new propane smoker, and cant wait to head out on the new cooking adventure, Stand by for pictures and updates on how it goes, good or bad I'll let you know.

[@fishermansbellychannel7374]

So stoked! Between you and me, I'm really trying to help you guys become better cooks! And fish cooking is a great way to start, especially since we fishermen get our hands on the best seafood ever!! Good luck tonight, drink a beer for me!

[@fishermansbellychannel7374]

12monthsofApril, post your story and pics on our facebook page, Fishermansbell.com! Can't wait!

[@dchandler4600]

Nice job Yanni. I was intrigued by your DIY smoker. Can you share a history, how it works or even specs for building one? Cheers!

[@fishermansbellychannel7374]

Mr Chandler!! Thought you'd never ask!! So this was my mom's special stove in the garage just for frying fish. I removed the top stove guts and exposed the cavity surrounding of the oven. I placed 1.5-in rigid insulation all around the oven (vertically) and top before I replaced the oven cap ( without its burners). Now, I removed the bottom broiler burner and now use the broiler area as my stove box for my charcoals. The smoke goes up through the vents into the oven cavity and I use the stove light as a vent port for the exhaust. I regulate the heat by pulling the broiler drawer in and out during the smoking process and bingo!! I've got a nice, well insulated smoker that holds temperatures pretty steady!!! How's that?

[@dchandler4600]

@@fishermansbellychannel7374 Thanks for responding. I know you probably have limited bandwidth to answer replies. No need to reply :-)

[@keithsiegle2967]

I really enjoyed your video. Can you or did you do one on skip jack. I would like to try and smoke it.

[@fishermansbellychannel7374]

Hey Keith, so stoked you found my videos! No I haven't done a smoked skip jack, but a fishing buddy just recently used my smoked yellowtail recipe for his skip jack and loved it. Give it a look. www.fishermansbelly.com/single-post/smoked-yellowtail. Good luck, and let me know how it goes!! Yanni

[@fishermansbellychannel7374]

Keith Siegle Hey Keith, sorry I just saw this!! Skip jack is definitely on my hit list! I’ll keep you posted. Yanni

[@TheWalloper]

Hey mate, I used your recipe with some bluefin tuna. Turned out perfect👌 Thanks heaps!

[@fishermansbellychannel7374]

wal balzan just got out of bed and read this. Great way to start the day! Thanks a ton! 😀

[@brandensoutdoorb-channel8084]

What internal temp do you stop cooking the smoked tuna?

[@fishermansbellychannel7374]

Hey Branden! Internal temp should be no colder than 130F. Anything colder than that could produce food borne illness. Checked out your channel, I subscribed! Best of luck! Stay in touch, Yanni

[@MrNfrontino]

How much salt is in the brine? I never saw you put salt in it unless the soy sauce is the salt? Thank you

[@fishermansbellychannel7374]

My general rule of thumb is 1 cup salt (or salt & sugar combined) per gallon of water!😀 thanks for the question!

[@sozolife1515]

Hi Yanni, Did you leave the skin on the tuna bellies? I'm smoking yellowfin bellies this week I'm trying to decide if I should trim the skin or leave it on. Thanks. Love your videos I've been a subscriber for a couple years now since I saw you at Fred Hall.

[@fishermansbellychannel7374]

sozolife1515 Hey Sozo!! Here’s my philosophy, by leaving the skin on during the cooking process, more yummy moisture is trapped in the meat. If you don’t plan on munching on the skin, discard when your done. However if you love eating fish skin like me, clean and scale the skin first before cooking or smoking. Good luck, let us know how it goes!! 😜Yanni

[@martywinter7399]

Does the pelego? skin work on beef and pork too?

[@fishermansbellychannel7374]

Hey Marty! Yes, pellicle (or pellico) skin is desired when smoking other meats as well. The smoke flavors and acids adhere to the pellicle skin making it much more tasty. Great question!

[@tonychilds884]

Nice video, any suggestions on smoking a whole tuna loin? Going to be doing that tomorrow.

[@fishermansbellychannel7374]

Hey Tony! I would have a temperature gauge on stand by and start checking at the thickest part of the fillet for 130F. That's the magic number! It might take 3 maybe 4 hours depending on how thick the thickest part is. What did you catch? Yellowfin, bluefin?

[@tonychilds884]

Thanks for the reply. I’ll find the thermometer and look for that temperature. I’m smoking Yellowfin tuna. I’m using hickory wood if I have it handy and if not I’ll fall back on white oak. I’ll try to make a video and post it. Thank you for your help. Also, a crabber gave me around a hundred blue shell crabs and I have a notion to put some of them in there after wet brining them. Worth a try!

[@fishermansbellychannel7374]

@@tonychilds884 Wow, sounds like you're an adventurous cook, for sure!! Cooking is like fishing, you gotta experiment and learn as you go. Create a video and I'lll share it. Can't wait to hear about the blue shell crabs too !!

[@elbadryislam4632]

Heeey , once again iam here :) and i have a question this time I got a bluefin tuna back portion skin off , i made a dry brine 1:1 salt to brown sugar i left it for 24 hours and it became tooooo salty hahahaa should i reduce salt or reduce brining time ? sec question : if i don't want to use hot smoke just Hickory sauce can i add it to the brine of i marinate it after brining for another 24 hours ? last one hhhhhh ..... i but chopped Dill and parsley with salt and sugar is that ok or it make no difference ? thanks in advance :)

[@fishermansbellychannel7374]

Great to hear from you!! First Q. Brine time too long, go for 6-8 hours max (start in the morning, smoke in the late afternoon). 2nd Q. Help me understand the question. You don't want to actually smoke the tuna, but would rather just put Hickory sauce on it after brining. Which would be called "salt curing" your fish. In Greece, where I'm from we salt cure fish then dip it in olive oil and fresh lemon juice -- super tasty. But anyway, let me know what you're trying to do... Do you mean Hickory liquid smoke in a bottle? If so, check out latest Smoked Yellowtail Jerky video, www.fishermansbelly.com/single-post/Smoked-Fish. Third Q. Chopped dill and/or parsley in the dry salt brine is very typically used while smoking salmon. Very yummy. Get back with me. First name?

[@elbadryislam4632]

@@fishermansbellychannel7374 My name is "ElBadry " in Arabic it means the one who Wake up early morning 😅 And yes I don't want to smoke the fish in a smoker, I just have hickory sauce (dark red liquid sauce) and I want to marinate the tuna into it for 2 hours or more to extract the smoki flavor then I will brine it in slat and sugar for 6 hours like you said , that is what I am asking about And what made me brine it for 24 hours is that I saw videos like this kzbin.info/www/bejne/qHrXXoKraqZ9ZtE He made 1to1 slat sugar brine and left it for 24 hours like I made ,but I can't stand on how It taste ,I just found mine was too salty 😅

[@fishermansbellychannel7374]

Yeah, ElBadry, 24 is too much and way too salty. My aunt would salt fish like that back in Greece, but for me, that was too salty! I still don't know what Hickory sauce is. Is it a BBQ sauce we're talking about??? Yanni

[@elbadryislam4632]

@@fishermansbellychannel7374 I am totally with you that 24 is too much but what drive me crazy that all ( Gravlax recipes ) i found on the web is brining it for 24 ! and about hickory sauce here is what i mean www.target.com/p/kraft-hickory-smoke-bbq-sauce-18oz/-/A-16759964 happy to talk to you and thanks for advice :D

[@fishermansbellychannel7374]

Let's just say, I'm hiding any leftovers!!

[@ReedReels]

How long can the fish be left out before bacteria forms during the brining stage? I'm in the middle of trying this myself and I just realized my electric smoker is not working. The fish has been left out for about 3.5 hours now and I decided to put it in the oven at 300 for an hour. Would it still be safe to eat my tuna even though it's been left out for so long? I'm wondering if I should just throw it away and try another time with a new smoker

[@fishermansbellychannel7374]

Just in time!! 4 hours of any protein left out at room temperature is the cut off point. You’re fine especially since you’ve already brined it. The brine further inhibits bacterial growth. 😀

[@ReedReels]

@@fishermansbellychannel7374 Awesome!! Thank you so much for your quick response 😃 you’re the man!

[@kevinhill3549]

Brining with a metal pot?

[@fishermansbellychannel7374]

Hey Kevin! The only thing I don't do in a metal pot is cook acidic food. I don't think salt or sugar solutions mess with metal pots. Maybe you know something I don't? Let me know! Thanks Yanni

[@saper21100]

What is the recipe?

[@fishermansbellychannel7374]

Go to the website and look in the tuna recipe section!😜

[@managersamuel]

Did you stop uploading?

[@fishermansbellychannel7374]

Hey Samuel! I’ve got a few videos coming out this summer starting in June.

[@managersamuel]

@@fishermansbellychannel7374 I think if you do a video every month and improve to a video every 2 weeks... You will grow this channel exponentially

[@fishermansbellychannel7374]

@@managersamuel for 5 years, I uploaded ever 2 weeks. nothing happened.

[@ЕвгенийПопов-ш6е]

Болтун

[@fishermansbellychannel7374]

Yassou!