Smoked Tuna Dip

Mayberry · February 2014

There's a place down in Panama City Beach, FL named Buddy's Seafood that makes a smoked tuna dip that's is unbelievably good. I talked one of tge employees into giving me the ingredients...just not how much of each. That I can figure out. I'm smoking some tuna now.... 275°, indirect, with a drip pan underneath. I've found in the past that if I use semi frozen fish steaks, they tend to smoke more consistently and have a lot more flavor. Been a wild since I have smoked fish, though. What temperature should I pull them at if I want to have a dry enough consistency to mash i to a tuna dip? Trying to plan dinner around this so how long you think they will take?

chashans · February 2014

Good read:

chashans · February 2014

Link does not want to post. I will try again. If it does not post this time...Google "how long to smoke tuna fish"

http://cru.cahe.wsu.edu/cepublications/pnw238/pnw238.pdf

BYS1981 · February 2014

PCB.. some memories there. I spent so much on crappy beer at coyote uglies I think I paid their utility bill myself for a good year.

Was it seared tuna or smoked?

Mayberry · February 2014

Smoked it last night until it was 150 internal temp. Chilled in fridge overnight. Shredded the tuna this morning and added mayo, worcestershire, Crystal hot sauce, lemon juice and Cavender's Greek Seasoning, all to taste. This is the best fish spread you'll ever try. Really good stuff!