Smoked tuna and wahoo

[vaoutfitter]

What a great time I had yesterday smoking up some tuna and wahoo in a trial run. I had originally intended to cold smoke the fish then pack in food saver packs and then freeze it for later use. Well, the Bradley smoker actually increased the inside temp (as I should have surmised  ;D) so I decided to go ahead and cook the fish after smoking it for an hour and 20 minutes with mesquite and apple bisquettes.  I made up a wash of Italian seasoning mixed with half a stick of real butter, warmed it in the micro to melt the butter, and basted the fish two times in the smoker and then after I removed them. Upped the temp in the BS to 300 for about an hour or so.......the fish turned out to be stupendous, delicious, mouthwatering.  Had some friends over in the evening and we all ate like pigs.  Everyone loved the light smoke taste and the fish was falling apart in perfect flakes.  So I decided to post this recipe since I couldn't find anything else posted here regarding tuna and wahoo.  I did the fish straight on the jerky racks but they were difficult to clean so I will try a small bit of aluminum foil on each rack the next time. Have fun with this one!!
VA outfitter

[Wildcat]

I generally not a big fan of most fish, but your method looked good.  I think I might give that a try on some of our Florida Grouper.

[Malc]

Sounds Good.

Wildcat, I love grouper.  We get it sometimes in Ohio, but it just isn't the same.  Used to go to a place called Molly Goodheads for a grouper sandwich.  I always thought they had the best.

Malc

[Wildcat]

Yea - I had grilled grouper last night at a local eating spot.  It is much better here on the coast where you can get it fresh.  Grouper is my favorite fish and grilled is best unless perhaps smoked.  Have not tried it yet, but will in the near future.

[Gizmo]

Brother-in-laws and friends just came back from a 7 day trip.  Brought back tuna, grouper, bass, etc.  They always have a big feast the day they get back.  The grouper was awesome.  First time I had tried it.  They used an italian marinade and a quick grillin.  A light touch of smoke wouldn't be bad.