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Friday, February 11, 2011

Smoking Tuna and Salmon

Maple Smoked Tuna


• 4 pieces tuna fillet - 2 kg (4 lb)

• cooking oil


• 15 ml (1 tbsp) dried dill weed

• 15 ml (1 tbsp) mustard seed

• 45 ml (3 tbsp) salt

• 5 ml (1 tsp) ground black pepper

• 125 ml (1/2 c) brown sugar

• 2 bay leaves

• 1000 ml (4 c) water


The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved. Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight. Remove fish from bag and pat dry.

Smoking Method

Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Place fish on oiled racks and using Maple flavor bisquettes smoke/cook for 1 1/2 to 2 hours.

To Serve

Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.

Maple Cured Smoked Salmon


• 1 large salmon fillet


• l litre (1 quart) water

• 125 ml (1/2 c) salt

• 125 ml (1/2 c) maple syrup

• 60 ml (1/4 c) amber or dark rum

• 60 ml (1/4 c) lemon juice

• 10 whole cloves

• 10 whole allspice berries

• 1 bay leaf


In a medium sized bowl combine all the brine ingredients. Place salmon fillet in a non-metallic dish and cover with the brine. Make certain the fish is completely submersed in brine. Cover and refrigerate for at least two hours. Remove salmon from brine and pat dry with paper toweling. Place salmon, skin side down, on smoker rack and allow to air dry for about an hour.

Smoking Method

Preheat the Bradley Smoker to between 65°C and 95°C (150°F and 200°F). Using Maple flavor bisquettes smoke/ cook the salmon for approximately 1-1/2 hours.

To Serve

Serve with wild rice and stir fried mixed vegetables, or blend with equal amounts of cream cheese for a delicious spread.

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