Tuna candy!

[pjstevko]

Gonna make some tuna candy! Belly chunks are marinating.....

[David Hall]

ooh thats gonna be good.

[Hardy Boy]

Love tuna and salmon Candy. Looking good.


Todd

[pjstevko]

Drying the chunks to develop the pellicle skin which is what absorbs the smoke....

[pjstevko]

Just pulled off the smoker!

[thorhammer]

Full recipe, please. As a general statement, to me the guys on the left Coast do a better job of using harvested meat- errybody down here gets fixated on a filet and discard the rest, even on panfish where I'd cook it bone in anyway. I'm trying learn 'em on grouper cheeks etc. but it's a hard sell. So I keep 'em all for me

I at least try to keep belly meat on smaller fish and vacuum seal for bait strips. Best flounder bait I used was bluefish belly strips.

[pjstevko]

Don't tell them about grouper cheeks then they'll always wanted and there won't be any left for you! I love cheeks, super sweet meat!

I also used to fry up the ribs from larger grouper as a tasty treat. It's the chicken wing on the Sea!

[Cor]

Looking soooo good!

[pjstevko]

I started out the New Year by firing up the smoker and making some tuna candy. Brined the tuna bellies for 12 hours, dried them under a fan for 3 hours then a nice low and slow smoke for 2-3 hours. Turned out TASTY!!!!!!

[Crab Pot]

OMG those look awesome PJ!

[Brewcrafter]

Those look nice! - john

[sciaenops]

I'll send you my address

[Bryan Young]

Wow, wanna trade for jump ring brazing kit?