A very acceptable way to use up tuna is smoking it.

Yeah - fresh sashimi is always going to be best, followed by the seared way or even poke like they do in Hawaii.

As you guys mention, having a massive amount you can't do it all, but after it has been frozen, smoking it does it justice and these smoked bits go so well into pasta sauces, making spreads etc.

@Smudge - mate, the fish tends to go mushy I have found when slow smoked.

I tend to use my weber and hot smoke it. Holds it together much better and the process is much faster too.

I have only fished Rotoiti once, got some very nice fat trout as in your pic MB all around 5 to 7lb, absolute beauties. The best part was one of our group didn't want his so I scored them.

I've had trout from Tongariro, Lake Taharoa, Kai Iwi lake & a local Waiuku lake. The local lake ones tasted like mud, the fish from Kai Iwi tasted like mud, the 20 or so from Lake Taharoa which is only a few hundred meters from there were reasonably tasting fish. The ones from Tongariro were tasty but the Rotoiti fish were something special. orange flesh & oily as, very much like salmon (my favourite eating fish)as you said.

Anyway, this about YFT, I've had it fresh and it's great. The only frozen I've had was smoked. I had some sashimi kingfish a couple of weeks ago. It had been frozen. Taste wasn't bad, texture was kind of mushy.