Tuna

Fish Recipes

Tuna, yellowfin, Protein-24%, Fat-0.49%, Water-74.03%
Tuna, bluefin, Protein-23%, Fat-4.90%, Water-68.09%
Tuna, skipjack, Protein-22%, Fat-1.01%, Water-70.58%

A tuna is a saltwater finfish that belongs to the mackerel family (Scombridae) – which also includes the bonitos, mackerels, and Spanish mackerels. The major types of tuna are:
Albacore, Atlantic Bluefin, skipjack, yellow fin and big eye. They vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb). Tuna is one the fastest fish, capable of speeds up 70 47 mph (75 km/hr).

Smoked Tuna Steak

Brine in 80° brine:
1" thick - 10 min
1½" thick - 15 min
(Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine).
Rinse and drain. Place on brushed with oil screens.
Dry fillets for 60 minutes in a smokehouse preheated to 100° F (38° C).
Smoke for 90 minutes at 180° F (82° C).

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages