Smoking Albacore Tuna
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=48952
Printed Date: 29 Jul 2026 at 2:50pm
Topic: Smoking Albacore Tuna
Posted By: Catchelot
Subject: Smoking Albacore Tuna
Date Posted: 04 Jan 2010 at 10:17pm
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We scored a few Albacore this weekend and I was really keen to try them smoked, so I dragged my poor man's hot smoker box out of hibernation and deployed it on the gas BBQ. The Fat Al Berts were treated well, as in; bled, gutted and headed... for the small ones. (after they were stood down from live bait duties  ) Whereas the bigger one was: bled, gilled and the guts were removed via a small cut under the throat (meaning belly still intact) and then packed with SALT ICE in the internals and then the fish placed in plastic bags with more salt ice wrapped around their carcasses. About 12 hours or so later they were dutifully;- sliced, filleted and cut...off bone and the beautiful dark red sprint muscle removed (strong and iron like tasting). I first tried a small albert with some special spiced smoked salt and garlic with a drizzle and gentle massage and smear of maple syrup and cranberry sauce. The smoker box was bought slowly up to temp on the BBQ, once it was starting to smoke I put the rack in and turned all of the burners down to low and gave it 20 mins. The end result was; I had perhaps overspiced a little, over cooked a little, but the neighbours loved it and we all agreed it was like smoked chicken.  The next session I did with bigger chunks of Fatter Al Berts and I just sprinkled a wee bit of ground rock salt (sea salt) and then a wee smear of maple syrup and topped it off with a sprinkling of Chilli and Lime Seasoning (Greggs - Sorry not the Masterfoods...  )I let it sit for about 20 mins only. I then put new Manuka (tea tree) sawdust in the smoker, put the lid on, got it up to the best smoking temp and when it started to smoke, put the rack inside, turned all burners down to low again and this time gave it exactly 10 mins ONLY. And this time it was absolute MINT and it came out PREMO...  ... As they say... Albacore Tuna...The Chicken of the Sea  20 minute sit...  Ready to rock and roll...  ...End result...Well the pics make it look boring and ho hum... but the taste was absolute mint and indeed excellent. Overall, a damn good experiment which turned out very worthwhile and was very easy to do. ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Replies:
Posted By: NZTurtle
Date Posted: 04 Jan 2010 at 11:36pm
Bradley-ed mine. No photos as all gone 
Did it as loins (as per this - http://www.youtube.com/watch?v=tb-jNxvSSrU - http://www.youtube.com/watch?v=tb-jNxvSSrU )
Into a container with 3 tspns of maple brine, some maple syrup and a bottle of soy honey&garlic marinade. Topped of with water and stood for 36 hrs.
One hour to dry out the surface and 2 hours of aldine smoke.
Went down a treat
 .------------- http://www.legasea.co.nz" rel="nofollow"> 
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Posted By: Catchelot
Date Posted: 05 Jan 2010 at 12:42am
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------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: Fissure
Date Posted: 05 Jan 2010 at 8:18am
good experiment Catchelot, i got around to trying some hot smoked last year, but forgot to put the wood chips in ha ha.
I'll be trying again when they start invading our waters down here in huge numbers hopefully like last year. 10 mins max sounds good to me.
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Posted By: CanadianJohn
Date Posted: 05 Jan 2010 at 8:37am
| smoked albert was maybe my favorite last year. was actually really surprised it turned out so nice. looking forward to getting some more this year! |
Posted By: Fissure
Date Posted: 27 Jan 2013 at 7:43am
damn, just found this thread again. should of done the same as the 'carking' clip. question, do i loin the fillets to get rid of the centre bones? or just leave them in and cut into smaller chunks to smoke? albacore tuna. |
Posted By: the angler
Date Posted: 27 Jan 2013 at 8:12am
| good idea with the barby . |
Posted By: Raumatibeach
Date Posted: 27 Jan 2013 at 8:56am
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Richie, next time try this, it's worth the hassle. http://www.ifish.net/board/showthread.php?t=57748 "Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked. Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan. HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger. Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding. I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions." ------------- Get off my lawn.... |
Posted By: the angler
Date Posted: 27 Jan 2013 at 9:12am
| doing a marlin today will try your method rmb. |
Posted By: Raumatibeach
Date Posted: 27 Jan 2013 at 9:24am
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I don't know what kosher salt is so I just used plain salt, next time I'll try the teriyaki sauce. ------------- Get off my lawn.... |
Posted By: NZTurtle
Date Posted: 27 Jan 2013 at 3:06pm
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Euro, leave the centre bones on the fish. Once the skin is off, you can use a knife or your finger. If its well chilled and you start next to the pec, your finger is enough. Rarely use a knife now to remove the loins then cut off any/all the blood line. Bones and most of the blood let on the frame. ------------- http://www.legasea.co.nz" rel="nofollow">
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Posted By: Catchelot
Date Posted: 27 Jan 2013 at 6:48pm
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We are having Turtles Bradly smoked albert tonight in a gentle pan fried white sauce... and then into the oven I cheated and added some extra smoked Blue Mackeral. Check this out a very fast moving BM school... lures just about to be hit      Whanau like this on top of a bowl of long grain rice...me I slice up Vogels and make fried bread - gentle fry in garlic butter - and serve fish on little toasties another kiwi favourite  ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: Catchelot
Date Posted: 27 Jan 2013 at 8:18pm
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Few pics up... ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: dirtyharry
Date Posted: 27 Jan 2013 at 8:32pm
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I tried smoking some albert for the first time last week. Basted them overnight in salt/brown sugar/soy sauce then did a hottish smoke for nearly two hours in the filing cabinet. Turned out pretty good but definatley over cooked it. I took a few loins off fresh, rolled them in sesame seeds and garlic salt , then seared on a hot pan for a minute per side - delicious. ------------- I waste most of my money on fishing tackle. The rest I invest in women and booze. |
Posted By: Catchelot
Date Posted: 27 Jan 2013 at 9:37pm
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I must say/advise anyone on Albacore cookery that it is such a delicate white fish muscle/loin/meat if sliced properly (tenderloins), but do not over; cook/heat/smoke if you do it will be dry and bland. Drop dead gorgeous as sashimi... Great wee sesame sear number there DH gotta love Albacore
------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: Fissure
Date Posted: 28 Jan 2013 at 7:59am
thanks mate, but i have converterd to loins now but with the skin still on and then cut into chunks. its all just in front of the fan for 90 mins and then into the bradley after being cured from yesterday. i cut nearly all the dark/blood meat off as best i could. i'm gona try my best not to over cook it. saw that carking tuna clip which looked great for sashimi. |
NZTurtle wrote:Posted By: Bull
Date Posted: 28 Jan 2013 at 3:19pm
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Did alberts a year or so ago. The difference in colour and texture from bled/not bled fish is amazing. They do dry out quicker, so maybe use the bowl full of water when smoking. Also think they take sweet flavours really well, so a glaze during the final drying out stage will also keep them more moist and get that sweetness in.
Also think taking out pin bones, blood centre line is well worth it. ------------- http://www.squidfish.net/ �.��.���'�.�����'�.��.���'�.� ><((((�> |
Posted By: Fissure
Date Posted: 29 Jan 2013 at 8:50am
well here's a selection. tried my best not to over cook but still have colour. turned out pretty good i think. |
Posted By: Davo
Date Posted: 01 Feb 2013 at 11:27am
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turned out better than good Euro - epic would be how I'd put it
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Posted By: Fissure
Date Posted: 01 Feb 2013 at 12:55pm
thanks Davo. |
Posted By: dirtyharry
Date Posted: 01 Feb 2013 at 9:22pm
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Hey Euro they look good. I did a bunch on Monday night after basting them overnight, tried a longer lower (3.5hrs) smoke, was better than last time but that didn't work perfectly. I had a couople of big KY in with them and they were primo. Has anyone got a magic temp/time and formula for albies they'd like to share? Should I go for a really long cold smoke eg 8hrs at 40 deg C or shorter hotter? Any advice appreciated. ------------- I waste most of my money on fishing tackle. The rest I invest in women and booze. |
Posted By: dirtyharry
Date Posted: 29 Dec 2013 at 3:42pm
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Time to drag this baby up again. Just finished a long, slow, cold smoke of some albie fillets. They were rubbed with equal parts brown sugar and plain (uniodised) table salt then left in the fridge overnight. Smoked over ti tree sawdust for 7 hours at about 35 deg. Almost perfect, very moist and tender. Did one whole loin with additional chilli and garlic salt, really compliments a cold heineken. Looking forward to smoking some for 9+ hours next time ------------- I waste most of my money on fishing tackle. The rest I invest in women and booze. |
Posted By: yknot
Date Posted: 29 Dec 2013 at 4:15pm
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I have just finished snacking on some, cut loins in half, brined in salt solution with brown sugar, jalapenos, and orange juice, dried in fridge and smoked for around 4 hours. Very tasty!! ------------- Those that say it can't be done are being overtaken by those doing it. |
Posted By: otdrmn
Date Posted: 30 Dec 2013 at 8:46am
Yum. I'll be round later for a taste! ------------- The 4 R's ~ Rods, Reels, Rifles, Rooting |
Posted By: jakepitsville
Date Posted: 02 Mar 2014 at 4:28pm
| oldie but good thread - just smoked up a nice albie. just brown sugar rubbed in, 2 hour no smoke with 4 hour smoke pacific blend in the Bradley. Perfecto! |
Posted By: feeder
Date Posted: 01 Apr 2014 at 6:01pm
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I see almost everyone on this thread is doing loins, very nice they are, but what about the wings, that's the first bit we go for, absolutely primo, the fat on these will run off your chin, best eaten straight out of the smoker, best part of the albie and the heads are not to shabby as well. Cheers ------------- The only bar to frequent is the Kawhia Bar |
Posted By: Steps
Date Posted: 14 Feb 2017 at 4:44pm
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Old thread but keeping everything together We nailed some nice albys the other day.. bleed out gutted at sea as other posts above mention Skinned and pulled the loin then cut into lengths even sizes.. ie the ends cut off on 1 rack , thick middle another... so tend to come out at different times but not over cooked. Did sort of same basic we do with other fish 1 tea cup sweet chilli sauce, 1/2 cup salt 1/2 cup malt brown sugar in 1L water loins in a container pour over and mix thru Leave over night in the fridge this time Next day lay loins out on a towel then pat dry with another towel Then spread over as little malt brown sugar as possible evenly. lay out on racks, spread the brown sugar that side Into the smoker....Apple oak and hickory chips @ 42/ 45 degs Found moisture tended to rise to the surface so after an hr removed the racks and dried off with towel... if left wet or moist they will not get colour. The end loins came out around 4 hrs (should have been closer to 3 hrs) the thicker centres 5 /6 hrs. When I do kings/ marlin I leave the skin on.. but other fish dont need to and still stays moist. I think next time I will leave the skin on.. keep the oils under the skin in the meat, and that way retain far more of the moisture/ texture. But 1st time around not as pleased as could be, but still damn nice.. ideal for cakes/ pie... with skin left on when smoking will be real good for on crackers , appetisers etc. Only thing thrown out was the skins.. all the rest use as steaks and raw fish in soy, with a little wasabi and touch oyster sauce added The heads / frames etc all chopped up , into bags, frozen ready to go thru the multcher on the next burly making day. |
Posted By: Steps
Date Posted: 14 Feb 2017 at 5:10pm
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I think next time I will leave the skin on.. keep the oils under the
skin in the meat, and that way retain far more of the moisture/ texture. But 1st time around not as pleased as could be, but still damn nice.. Update: just put couple vac sealed bits in the nuker for 2 1/2 minutes to de frost...still in the vac pack. Moist , really nice, surprised. |
Posted By: R-Halvrsn
Date Posted: 02 Apr 2019 at 10:39am
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Hi Anyone got any advice on cooking time and temperature for this recipe? using a bradley smoking up a heap of tuna from weekend
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Posted By: Steps
Date Posted: 02 Apr 2019 at 3:24pm
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Only done tuna once.. If was to do it again would do it the same as the last kingie few weeks ok. Fillet and cut loins into chunks about 150mm long.. Ussfull size when defrost /vac pac. Put in small icetek type chilly bin. Cover with a marinate 100gm non iodine salt 100 to 150 gm dark cane sugar.. Better than brown. Cup of elcheapo sweet chilli sauce. Dissolved mixed in 1l warm water Make as MA y batches to cover the chunks. Leave over night Next morning sponve dry off chunks with tea towels or similar vert well. Sprinkle as little as possible a little more dk brown sugar even and rub in. From a pepper grinder hold high again as little as possible even Put on grills temp around 48/52 deg for around 5 to 7 hrs.. Till just cooked thru. I smoke with a mix off apple/fejoa /maple in a std cabinet smoker. Maybe use as guide line to adapt to bradley smoker. |
Posted By: smudge
Date Posted: 02 Apr 2019 at 4:05pm
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Only did my last batch on an old cabinet smoker too. I used a mix of brown sugar and salt 4:1. Left it half an hour and gave it 3 hours at 70 degrees. Nice. ------------- Best gurnard fisherman in my street |
Posted By: Phoenix_Protocol
Date Posted: 02 Apr 2019 at 5:27pm
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Ive used the recipe in the following link for kingfish plenty of times and it comes out really nice, basically you brine it for a day or 2, then wash the fillets off, then soak in pure apple juice for 24 hours then smoke https://www.ifish.net/board/showthread.php?t=57748" rel="nofollow - https://www.ifish.net/board/showthread.php?t=57748 Its the one about halfway down the page written by https://www.ifish.net/board/member.php?s=7b8d544d8579297c4b270a1dc22221eb&u=32029" rel="nofollow - jordyl2k
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Posted By: R-Halvrsn
Date Posted: 04 Apr 2019 at 7:42am
| cheers thats the recipe, i did the bits i sampled were perfect however might need to work on temperature and time, and maybe swap the racks around at half way. did 1hrs at 50c then 2hrs at 70c |
Posted By: Steps
Date Posted: 04 Apr 2019 at 9:37am
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Have found temp time /swapping racks over several yrs regular smoking anything from bits marlin kings tuna snapper KY even bacon beef etc. The top shelves tend to 'cook' a little faster so place the thicker chunks fillets high. Regardless of temp.. I 1st started smoking in a bbq.. It is keeping an eye on the cook of each of the different thickness and heights.. And simply remove each at different times just as they colour up as cooked. Very important with fish be it smoking or just pan fry etc, just cook never over cook. Also with smoking, put on a plate wnen come out, cover to keep any crawlies /Flys off and let cool down to room temp before putting in refridgerator/ vacpacing. |