How to make Tasty Smoked Fish

Ingredients

• 2 lb Tuna Belly (or off‑cut fillets) (fresh, skinless, cut into 1‑2 inch pieces)
• 1/2 cup Brown Sugar (packed)
• 2 tbsp Table Salt (fine granulated)
• 2 tbsp Olive Oil (for oiling smoking trays, high smoke point oil preferred)
• 1 cup Mild Wood Chips (Pean or Peach) (dry, mild flavor; do not soak for gas smoker)
• 1 sheet Aluminum Foil (to line bottom tray for easy cleanup)

Instructions

1. Mix Dry Brine

   Weigh or measure 3 parts brown sugar to 1 part table salt (for this batch use 1/2 cup brown sugar and 2 tbsp salt) and mix together in a bowl until evenly combined.

   Time: PT5M

2. Layer Fish and Brine

   In a large food‑safe container spread a thin layer of the brine mixture on the bottom, then place the tuna pieces in a single layer without overlapping. Sprinkle more brine over the fish, ensuring every surface is coated. Repeat with additional layers if needed, leaving small gaps between pieces.

   Time: PT10M

3. Refrigerate for Dry Brine

   Cover the container with a lid or plastic wrap and place it in the refrigerator for 12 hours (or overnight). The brine will draw moisture out, forming a thick brown liquid.

   Time: PT12H

4. Rinse and Dry Fish

   Remove the fish from the brine, discard the liquid, and rinse each piece under cold tap water to wash away excess salt and sugar. Place the pieces on a cooling rack and let them drip‑dry for a few minutes.

   Time: PT10M

5. Oil Smoking Trays

   Lightly brush the smoking trays with olive oil to prevent the fish from sticking during smoking.

   Time: PT5M

6. Preheat Smoker

   Set the gas smoker to a hot‑quick temperature of about 225°F (107°C) and let it heat for 5 minutes.

   Time: PT5M

   Temperature: 225°F

7. First Wood Chip Load

   Open the smoke box, add a generous handful of mild wood chips (Pean or Peach) directly into the box, then close it. Smoke will start to billow within a minute.

   Time: PT10M

   Temperature: 225°F

8. Second Wood Chip Load

   After about 10 minutes, add another handful of wood chips to keep a steady smoke flow.

   Time: PT10M

   Temperature: 225°F

9. Final Smoke and Turn Off

   Add the third handful of chips, then let the smoke finish. When the smoke begins to die down (about 5 minutes after the last load), turn off the gas burner but leave the fish inside to rest.

   Time: PT5M

   Temperature: 225°F

10. Rest in Smoker

    Leave the fish in the closed smoker for an additional 15 minutes to allow the smoke flavor to settle and the fish to finish cooking gently.

    Time: PT15M

    Temperature: 225°F

11. Cool and Refrigerate

    Remove the fish from the smoker, let it cool on a rack for about 5 minutes, then transfer to a shallow container and refrigerate until completely chilled.

    Time: PT5M

12. Portion and Store

    Pack the smoked tuna into small airtight bags or containers. Store in the refrigerator for up to 1 week or freeze for longer storage.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

15 g

Fat

10 g

Fiber

0 g