Gonna make some tuna candy! Belly chunks are marinating.....
ooh thats gonna be good.
Love tuna and salmon Candy. Looking good.
Todd
Drying the chunks to develop the pellicle skin which is what absorbs the smoke....
Just pulled off the smoker!
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.
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!
Looking soooo good!
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!!!!!!
OMG those look awesome PJ!
Those look nice! - john
I'll send you my address
Wow, wanna trade for jump ring brazing kit?