Smoking Tuna and Yellowtail

By Dave Braun?

One of my favorite ways to prepare the fish that I have caught is to smoke them in my charcoal water smoker. The process is easy but it takes a while. Start with about 5 lbs of fresh or frozen fish. Cut the slabs of fish in 2 inch thick chunks or slabs. Make sure to remove the skin and any dark meat to prevent any "fishy" taste.

Then mix the marinade sauce. I use a soy sauce base with brown sugar and white pepper. You can adjust the ratio to suite your taste. Start with a pint of soy sauce or Yoshida's "Gourmet Sauce". Mix in a half teaspoon of white pepper and two or three tablespoons of brown sugar. Let the fillets soak for at least a half an hour while you get everything else ready.

Start to soak your choice of wood chips in water right away. I like to use the hickery "Chunks" the best. They produce smoke for a long time without the need to open up the smoker and add more.

Line the charcoal and water pans with tin foil to make clean up a snap. I use a chimney type charcoal lighter that uses 3 sheets of newspaper and doesn't produce that lighter fluid taste. Spray the grill racks with PAM to prevent sticking. spread out the charcoal and add a few wet chunks of wood. Insert the water pan and fill with water. Stack the smaller fillets on the bottom rack and keep a small air gap around each fillet. Repeat the process for each rack.

Cover the smoker and don't open it up for about 2 hours. If your smoker has a temperature gauge, I prefer to cook at the bottom of the "Ideal" range. Open the side door to add charcoal or wood chips. I flip the fish after 2 hours and then cook for another hour or two.

Smoked fish will keep in the refrigerator for quite a while, but it's best right off the rack with an ice cold beer. I'm always suprized how fast it is eaten. I make the best tunafish sandwiches in the world! Start by flaking a few chunks of smoked tuna, rub metween fingers until it's finely shredded. Finely chop a small onion and two stalks of celery. Mix in a few ounces of raisins. Add just enough mayonaise to hold it all together. Toast your favorite bread and paste a few leaves of lettuce to one side with a light coat of mayonaise. spread the tuna mix on the other slice of bread. Add salt and pepper to taste.

Good Luck and "Tight Lines"