Hot Smoked Tuna
"Hot Smoking" is not cold smoking, grilling or barbecuing. Hot smoking consists of cooking meats at a temperature of about 170-180 degrees. For more information, see the Glossary Section.
"Omega-3 oil is a natural fatty acid that has been shown to have cholesterol lowering proprieties and is helpful in promoting good heart health. For more healthy information you might want to read up on OILS.
Let's Get Started:
Start with 1-2" thick slabs of fresh tuna.
Wash real well, wipe dry and cross
cut through the skin
Salt the flesh side, about 1/8" thick, less on
Let sit for 6-8 hours
rinse all salt and hang 4-6
hours until a shiny film forms
put seasonings on the slabs
after the salt is rinsed off.
Hot smoke 6-8 hours, but don't overcook.