Smoking tuna?

[Scottie's Gourmet Meats]

I've never smoked tuna before, any hints or tips?

Thanks!
Scott

[Ka Honu]

We probably eat as much or more tuna in Hawaii as anyplace in the country - raw, sauteed, grilled, etc. (even canned), but very rarely smoke it.  The main reasons are that we don't want to mess with the taste of fresh tuna too much and you can get a better product with much cheaper fish.

Also, it's tough to keep lit when the papers get soggy.

[tsquared]

Scottie--hello neighbor--I look across the strait at you from the victoria area. As KH says, you don't want to mess with the flavours of tuna too much so I cold smoke it using a simple salt brine of 1 cup salt to a gal. Of water and leave it in for 12-14 hrs,depending on the size of the loin. I then cold smoke for 2 hours max.  It's awesome! You guys in Wa. are swimming in tuna right now-- the time is right!
T2