Sunday, February 15, 2015

Cured Smoked Yellowfin Tuna Part 1

Most of the big storms have been landing north of us - we didn't escape the snow this time!  We have about 10" new snow on the ground and 50+mph winds today. 

Taking the day off from work my focus is on food!  A good friend gave us some yellowfin tuna he caught and I have been wanting to try to salt cure and smoke some of it.  So, this morning I started to surf around for recipes, found a few that looked interesting and combined what appealed to me from them into this one I am trying. I'll list the ingredients at the end.

We have acquired quite a salt collection and this seemed like a perfect place to use it.  Most recipes I found called for a coarse sea salt or kosher salt as they say it exposed more surface area to the fish.  I used half of our collection and made up the rest with Kosher.

Add all your salt, sugar and spices in a large mixing bowl and using a fork or your hands combine until evenly mixed.

Using a non-reactive pan lay down a covering of the salt mixture in the pan and place the fish on top.  I rolled the fish in the mixture before covering.  Then cover the fish completely with the remaining mixture and pat down.  Next tightly cover the pan with Saran Wrap and weigh down the top with a heavy dish to put pressure on the fish and put it in the fridge for 2-3 days.  I used my sourdough bowl that was already in the fridge.

After that time, wash the fish off and pat dry.  At this point it is ready to eat as is, however, I plan to smoke it.  If so, place it back in the fridge uncovered in a pan or on a wire rack for 12-24 hours. Once tacky to the touch it is ready for the smoker - which will be the subject of the next install on this!


  • 1 pound of yellowfin tuna
  • 2 cups coarse sea slat and/or kosher salt
  • 1/2 cup granulated sugar
  • 1 teaspoon white pepper
  • 1 tablespoon coriander
  • zest from 2 lemons and limes

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