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).