Daniel Murray - Smoking Fish: Complete Smoker Cookbook for Real Pitmasters

Ingredients for 4 servings

The Meat

• 4 Ahi Tuna.

The Mixture

• Olive oil 2 tbsp.
• Lemon pepper seasoning 2 tbsp.
• Lemon juice 2 tbsp.
• Salt and Black pepper.
• Minced Garlic 2 tbsp.
• Lemon 1.
• 1 bag of charcoal.
• Lighter fluid.
• 1 bag of wood chips of the flavor you prefer.

The Fire

• Charcoal smoker and gas grill.

Method

1. Start prepping your fish with seasoning approx. an hour before you start cooking. Combine olive oil, lemon juice, lemon pepper seasoning, salt, pepper and minced together. Rub it on both sides of your steaks. Slice your lemon and place it under your tuna. Keep them in a cold environment for some time.
2. If you are using a charcoal grill then start 30 minutes beforehand or if you use a gas grill then start 10 minutes before cooking.
3. Get an aluminum foil and wrap your wood chips inside it. Make holes in the aluminum foil so smoke rises up from it. You can also place your wood chips in a metal smoker box of your grill.
4. Set the tuna pieces on the grate of your smoker.
5. After tuna steaks have been in the smoker for about half an hour, you have to flip them so the other side also gets cooked. This process requires care and appropriate spatula so that tuna doesnt flake and fall of the grates
6. After another half an hour, the tuna should be thoroughly cooked and ready to be served.

Ingredients for 4 servings

The Meat

• 4 Tuna steaks (0.6 lbs. 0r 1 ounce)

The Rub

• Water 2 quarts
• Kosher Salt 2/3 cup
• Packed brown sugar cup
• Bay leaves (crumbled) - 5
• Fresh lemon juice 2 tbsp.
• Vegetable oil
• Black peppercorns (freshly and coarsely cracked) 2 tbsp.
• Dry white wine 4 cups

The Fire

• Charcoal Smoker.
• Cherry wood chunks.

Method

1. Soak the wood chunks in water for at least 30 minutes.
2. Take a large heavy-duty zip lock bag and place tuna steaks inside it.
3. Combine the 2 quarts of water with kosher salt, sugar, bay leaves and fresh lemon juice. Pour it over the tuna steaks. Seal the bag and leave it to chill for approximately 3 hours. Turn the bag over occasionally.
4. Next, remove the steak from the brine solution. Wash and dry the tuna steaks.
5. Put the steaks on a drying rack in an airy place for about 30 minutes.
6. After that brush vegetable oil on the steaks and pat pepper on both sides of it.
7. Prepare the charcoal in the smoker. It should be fired up for 15 to 20 minutes. On the coals, place the wood chunks that should be dried out. In the smoker, place the water pan and add the white wine in it. The rack should be coated with oil before putting it in the smoker. Place the steaks on the upper racks of the smoker and be sure to cover them with smoker lid.
8. After 3-4 hours test the fish if it flakes easily then your fish is ready to be served.

Ingredients for 2 servings

The Meat

• Yellowfin tuna (500 gram or approx. 1 lb.)

The Ingredients

• Kafir lemon leaves 2 pieces
• Large Shallot(finely diced) 1
• Coconut Milk 1 cup
• White Basil leaves
• Lemon turf(white part squashed) 2
• Green onion(finely diced) 2
• Garlic Cloves 5-8
• Ginger roots 2 cm
• White chili 5-10
• Salt and pepper
• Candlelight nuts 5-7

The Brine

• Kosher salt 1 cup
• Brown sugar - 2 cups
• Water 1 gallon

The Fire

• Outdoor wood pit.
• Coconut husks and tangan tangan wood chunks.

Method

1. We will smoke approximately 5 lbs. of tuna but for the recipe only use 1 lb. Slice the lions of tuna into half-inch steaks.
2. Mix all ingredients for brine and add tuna in it. Make sure to submerge it fully. Leave for a day.
3. Next day, rinse off the brine solution and smoke tuna over a wood pit smoker enclosed on only three sides. In 5 hours, the fish will be ready.
4. Cut the tuna into pieces. Fry the shallot till it gives off scent and then start to add all the spices. Stir all of them and add kafir lemon leaves and lemon turf.
5. Next, add the smoked fish and blend it with everything. Pour in the coconut milk and continue cooking until the liquid subsides. Before the liquid disappears, add in green onion and basil leaves.
6. The dish is ready. It is best served with rice.

Ingredients for 2-4 servings

The Meat

• 2 Tuna steaks.

The Ingredients

• Baby bok choy stalk - 1.
• Bell peppers 2.
• As needed Olive oil, salt, and pepper.
• Carrots (peeled and trimmed) 6.
• Roasted sesame seed -

The Sauce

• Lime juice 1 tbsp.
• Ginger (grated) 1 tsp.
• Jalapeno (thin slices) 1/2
• Honey 1 tbsp.
• Garlic (minced) 1 clove.
• Soy sauce 2 tbsp.
• Cilantro (chopped) cup.

The Glaze

• Honey 2 tbsp.
• Balsamic vinegar 2 tbsp.

The Fire

• Smoke-grill.
• Oak

Method

1. Cut the carrot into quarters. Place them in a reseal able bag but leave the seal open on the top just by an inch. First, place the carrots in the microwave for 2 minutes.