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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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