Cured & Smoked Tuna

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Smokey, silky, robustly rich and fishy. Cured and smoked tuna is delicious – serve as a starter or with a green salad, simply dressed! We marinated a two kilo loin with kosher salts, brown and white sugar, rum, juniper berries, mace, pepper, cloves and bay leaves. It was then placed in the fridge for 4 days before being cold smoked for 4 hours over maple and apple wood briquettes. All our curing salts and smoke house were bought from www.weschenfelder.co.uk

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Raw tuna.

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Cover in kosher curing salts, brown sugar and the spices. Marinate in the fridge.

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Four days later!

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This is the tuna after 4 hours of cold smoking.

 

 


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