Albacore smoked

Albacore smoked

This is the last way to transform albacore, a way to impart flavor to a mild tasting fish. After curing and smoking, then cooking the fish, it looks and tasted like smoked chicken breast.  

Albacore smoked

1. Weight albacore, season with 1% its weight of salt, 1% of brown sugar, rub onto the fish. Keep in fridge for 2 days with a weight on it, turn over every 12 hours, then place fish on a rack to dry out in the fridge for another day.

Albacore smoked

2. Put cured fish on a rack on top of a small coal fire, cover with wood chip, smoke for an hour for a touch of smoky aroma, without warming up the fish above 25˚C. 

Albacore smoked

3. To serve, sear the outside of fish, cut into slices.