What did everyone cook today?
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johnsbrewhouse never had smoked tuna. Do they stay pretty moist or have a dry finish? Looks good, I bet it tastes pretty good on crackers.
YooperDog They can dry out quickly if you don’t keep an an on you temps. They do need to be brought to 160 degrees at least on the smoker, if only smoked. You can do a partial smoke and then can it and it stays moister. You could compare it to smoked whitefish as far as the moisture. I would say it is dryer than a cooked piece of tuna, but really good, it fishy.
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Smoked some tuna filets today that I had sitting in the freezer from this summer that were fresh frozen. Thawed them and brined them overnight in sea salt and brown sugar.
johnsbrewhouse The brine would definitely elevate that tastiness. Love smoked tuna.
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johnsbrewhouse The brine would definitely elevate that tastiness. Love smoked tuna.
zbigjeff fortunately, I only live 100 miles from the Pacific Ocean, so in the summer we can get fresh Albacore tuna kind of cheap right of the boats if we want to make the trip down to the ocean for the day. I usually get some other fish while I am down there. I don’t eat fresh water fish, with the exception of steelhead or fish that make trips to the saltwater and sturgeon. Brining does make a difference, I think my salt level could be a bit lower, I brined it like my salmon which isn’t as delicate.
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zbigjeff fortunately, I only live 100 miles from the Pacific Ocean, so in the summer we can get fresh Albacore tuna kind of cheap right of the boats if we want to make the trip down to the ocean for the day. I usually get some other fish while I am down there. I don’t eat fresh water fish, with the exception of steelhead or fish that make trips to the saltwater and sturgeon. Brining does make a difference, I think my salt level could be a bit lower, I brined it like my salmon which isn’t as delicate.
johnsbrewhouse I’ve also “brined” fish in whole milk. Especially, halibut before I cook it on the grill or smoke it. It firms up the meat just a touch and takes most of the fishy smell out. You can also use lemon water to brine. That also takes some of that “fishy” out of the fish once its frozen and thawed. Glad you had fun obtaining it initially.
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johnsbrewhouse I’ve also “brined” fish in whole milk. Especially, halibut before I cook it on the grill or smoke it. It firms up the meat just a touch and takes most of the fishy smell out. You can also use lemon water to brine. That also takes some of that “fishy” out of the fish once its frozen and thawed. Glad you had fun obtaining it initially.
zbigjeff Have not heard of the milk trick in a while. We used to use milk or better yet a milk & mustard mix for brining shark a long, long time ago when we used to get to go fishing & found out shark was good or at least some varieties. The milk, milk mustard, or even milk lemon trick (kind of like buttermilk) works real well.
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They use milk with dogfish(shark) here, never have used it with anything else. Fresh halibut really has no fishy smell, neither does tuna until you freeze it. I would much rather smoke it fresh, but those filets got lost in the fridge freezer. They were suppose to be dinner one night.
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They use milk with dogfish(shark) here, never have used it with anything else. Fresh halibut really has no fishy smell, neither does tuna until you freeze it. I would much rather smoke it fresh, but those filets got lost in the fridge freezer. They were suppose to be dinner one night.
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They use milk with dogfish(shark) here, never have used it with anything else. Fresh halibut really has no fishy smell, neither does tuna until you freeze it. I would much rather smoke it fresh, but those filets got lost in the fridge freezer. They were suppose to be dinner one night.
johnsbrewhouse I understand. Great Either way. Would love to get ahold of some fresh Halibut. I got to go to BC & fished about 20 some odd years ago & brought back some fresh Chinook, Coho, & Halibut. Man was that good. Could have got a huge fresh Bluefin from someone on a boat, but was too much for me to carry back. Ran into some guys from Oregon & Washington that were obviously much closer & they probably wanted to clobber me for not checking with them before backing down on the deal. They would have paid for the fish, let me have all I wanted, & took the rest just for the deal I was working on, before I could not find them again in time.
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Inside cooking today. A slab of ribeye. Kind of a first. Usually a grill thing.
The end result was good. Is it spring yet?
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johnsbrewhouse I understand. Great Either way. Would love to get ahold of some fresh Halibut. I got to go to BC & fished about 20 some odd years ago & brought back some fresh Chinook, Coho, & Halibut. Man was that good. Could have got a huge fresh Bluefin from someone on a boat, but was too much for me to carry back. Ran into some guys from Oregon & Washington that were obviously much closer & they probably wanted to clobber me for not checking with them before backing down on the deal. They would have paid for the fish, let me have all I wanted, & took the rest just for the deal I was working on, before I could not find them again in time.
calldoctoday Recreational Halibut season opens here in Washington April 22. Generally commercial opens earlier, but the Covid-19 virus might have an effect on prices and availability of commercial product. We get stuff from Alaska and Canada as well.
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Inside cooking today. A slab of ribeye. Kind of a first. Usually a grill thing.
The end result was good. Is it spring yet?
PapaSop it’s never to cold to grill!
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They use milk with dogfish(shark) here, never have used it with anything else. Fresh halibut really has no fishy smell, neither does tuna until you freeze it. I would much rather smoke it fresh, but those filets got lost in the fridge freezer. They were suppose to be dinner one night.
johnsbrewhouse The milk with the halibut was not for any fishy taste. It was just for body while grilling it as a steak. But, did the milk (or as someone mentioned: buttermilk[milk with lemon]) on other fish that tended to be a little fishy after thawing and it worked well. I’m with calldoctoday on getting hold of fresh Halibut. Maybe need to call some buds at Cleveland Fish. A nice thick halibut steak is sounding very good.
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Inside cooking today. A slab of ribeye. Kind of a first. Usually a grill thing.
The end result was good. Is it spring yet?
PapaSop It obviously only made it to the plate for a short trip.
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johnsbrewhouse The milk with the halibut was not for any fishy taste. It was just for body while grilling it as a steak. But, did the milk (or as someone mentioned: buttermilk[milk with lemon]) on other fish that tended to be a little fishy after thawing and it worked well. I’m with calldoctoday on getting hold of fresh Halibut. Maybe need to call some buds at Cleveland Fish. A nice thick halibut steak is sounding very good.
zbigjeff Just checked with Seattle Fish Company, halibut is out of season until March 15 from Alaska, flash frozen is $24.95 lb. right now. You can probably find it at Costco too for a bit cheaper. It will all be previously frozen or frozen.
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zbigjeff Just checked with Seattle Fish Company, halibut is out of season until March 15 from Alaska, flash frozen is $24.95 lb. right now. You can probably find it at Costco too for a bit cheaper. It will all be previously frozen or frozen.
johnsbrewhouse I can wait at that price and because of “The COVID”, the freezer is not being utilized enough for restocking it. There’s less “gatherings” since many are scared out of their minds right now. Can’t wait for “things” to loosen up a bit. But, thanks for checking the halibut pulse.
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Tex_77 Right now it is because I’m only getting half power. The new valves are arriving sometime this weekend. Then, the party is back on.
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YooperDog They can dry out quickly if you don’t keep an an on you temps. They do need to be brought to 160 degrees at least on the smoker, if only smoked. You can do a partial smoke and then can it and it stays moister. You could compare it to smoked whitefish as far as the moisture. I would say it is dryer than a cooked piece of tuna, but really good, it fishy.
johnsbrewhouse thanks I can relate. Whitefish is big up here. Makes a great smoked fish and sausage. Now if I can only get the shop to give me their recipe. LOL My favorites are trout and salmon, fresh or smoked.
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calldoctoday You probably eat more steak than anyone I know!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday You probably eat more steak than anyone I know!
Jonathon Nothing wrong with eating lots of steak! I’m going to be cooking a tenderloin this weekend! Also going to try out the Chicken on the Run breading on some fish.
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Tex_77 Nice, that’s one of the things they reached out to me and said to try. Specifically, he said to try shrimp, and I never need much of a reason to eat shrimp so we will post results!
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