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).

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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