Need a brine recipe for Yellowfin

[Irishman]

I have some Yellowfin tuna from last Oct, am defrosting right now and looking for a nice brine or rub recipe. Will be smoking the fish on Sunday.
Cheers

[svendawg]

Lipripper92595 posted this one the other day. I just got a new smoker and used it on some Asunscion yellowtail

Yellowtail Brine

By Lipripper92592

It took me about three tries to get this one right. For some reason, YT brines very fast compared to salmon and red meats.
Ingredients:
1/2 Cup Pickling Salt
2 Cups of Brown Sugar
What ever spices you want to throw in there. (garlic, thyme, bay leaves, black pepper, etc)
2 Litters of water.
Mix up and brine for 8 hours.
Pat dry with tower
Air dry on rack for 24 hours
Smoke at 150 for fiver hours ( apple or alder are good woods)

[erinoo]

check Steveoo's prior post. He is the Masta

[Baja_Traveler]

mmmmm.... Smoked Yellowfin.

Here's mine.

2 cups apple cider
1 cup brown sugar
1/2 cup kosher salt
1/2 cup honey
1/2 cup soy (I used dark soy)
2 Tbs Molasses
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
And here is the secret ingredient: 3 cans Vernor's Ginger Ale

I smoke using Maple to an internal temp of 140* in the smallest piece.

[LBKayakDude]

I've heard of just leaving the brined tuna out on a rack under a fan for about an hr while it forms the pellicle. Is it better to leave out at room temp for 24 hrs? If so, u just gotta keep the flies off right?

Forgot to add my marinade. I know this is not a brine but this is a good marinade to use if you like or are interested in that sort of thing. I compared it with just brined tuna on my last run and both were amazing but this seemed to leave some extra moisture in the meat...

4 tblspns soy sauce
1 tblspn sesame oil (better on the small side of a tbslpn or it can be overpowering)
2 large minced garlic cloves
1 tblspn white sugar
Marinade 30 min or couple hours. Also amazing on flank steaks and chicken in which case I marinade over night.

[svendawg]

Originally Posted by Baja_Traveler

mmmmm.... Smoked Yellowfin.

Here's mine.

2 cups apple cider
1 cup brown sugar
1/2 cup kosher salt
1/2 cup honey
1/2 cup soy (I used dark soy)
2 Tbs Molasses
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
And here is the secret ingredient: 3 cans Vernor's Ginger Ale

I smoke using Maple to an internal temp of 140* in the smallest piece.

What temp do you smoke this at ?

[Irishman]

My smoker hits 225 on the nail and that's it. Swendawgs recipe wil be followed. Just wanna put some fish to good use. Results will be posted.

[Irishman]

I meant baja traveler, fuck it....it's going to be a combo!!!

[Baja_Traveler]

I typically smoke everything at 225-250, and I always use a wireless temperature probe in the meat. Over smoke your tuna and it will be dry and unappetizing - I like plenty of moisture in my finished product.

[buddha]

I smoke my fish under 200 if possible. It is easier with an electric smoker to control the temps.

I hate a dry smoked fish.

I can look at the texture and see if it is done. It shouldn't look shriveled up at all but nice and full with no wrinkles.

If you have to go by temperature for internal I would go 130-140 max.

[Irishman]

Brine is done and fish are soaking

[Silbaugh4liberty]

Originally Posted by Irishman

Brine is done and fish are soaking

Sweet, I'll see you tomorrow for lunch! !!!

😁, jk

[Irishman]

Tasty!!!

[619-SWIM-DOG]

How long is smoked YT good for after its been sealed?

[Baja_Traveler]

I've had vacuum sealed smoked fish in the freezer for six months or so, and it was perfectly good. Typically though, smoked fish never lasts more than a few weeks at my house between me eating it and everyone I know mooching...

[LBKayakDude]

I had some vac sealed smoked yft in the fridge for atleast 3 months and it was still awesome. In the freezer I could see easily 6 months maybe more...