Smoking Yellow Fin Tuna . . . Guam style!
With all the water surrounding the island of Guam, it goes without saying that fish is abundant. As a matter of fact, fishing our waters is down-right great!!! One of my favorites methods of preparing fish is to smoke it, especially yellow fin tuna.
Today I did just that. Had some yellow fin tuna, also known as Ahi (Hawaiian) and at the urging of my wife, Lupe, decided to smoke it.
I normally smoke about 5-10 pounds at a time. I prep the tuna the night before. I sliced the loins up into 1/2 inch thick steaks. I then put them into a brine consisting of about a half a gallon of water and one cup of kosher salt and two cups of brown sugar. Mix this all up and add the tuna. I make sure that all the tuna is completely submerged so that every piece gets thoroughly soaked in the brine.
The next day I smoke the tuna over my wood pit that is enclosed on three sides. I like the front of the pit completely open. This allows for a lot of the smoke to escape but provides for a nice, mellow smoke. And I use all local fuel.....tangantangan wood, and coconut husks. The tangantangan wood has a red oak flavor. I love it. The coconut husks are the outside, protective layer of the coconut. But this coconut husk provides for a mellow coconut aroma and flavor. So the end product is a smoked tuna that has a mellow, but very distinguishable island aroma and flavor. Very popular among those that have tried it.
Here is the coconut tree...
We cut them when they are 6 inches in diameter or larger for smoking.So after about 5 hours of semi-open smoking the job was done.
Hope you give it a try. If you don't have whole coconuts, you can burn just the nut. It will give off that same, tropical aroma and flavor.
Until next time....