Soak the tuna in brine before smoking.
Skipjack tuna is best-known for its use in light, canned-tuna. It is also caught fresh and smoked. Most skipjack tuna consumed in the U.S. is imported from countries in Latin America and Asia. is high in protein and -- unlike some species -- does not suffer from overfishing.
Instructions
1. Purchase fresh, skipjack tuna. The fish should not emanate a "fishy" smell.
2. Combine salt, water, brown sugar, and lemon juice in a brine mixture. Place these ingredients in a sealable plastic bag.
3. Place the tuna in the bag. Seal the bag, and place it in the refrigerator for three hours.
4. Remove the fish from the bag; rinse it under cold water to wash off excess salt. Pat the fish dry with paper towels. Set it aside for one hour to dry more thoroughly.
5. Light the charcoal in the grill. Place wood chips over the charcoal. Use any smoking wood you prefer; cherrywood, alder, oak and apple work well. Fruitwoods are often preferred when smoking fish.
6. Fill the water pan, and place it in the smoker.
7. Lay the skipjack tuna on the upper rack of the smoker; let it sit for several hours. A pound of tuna -- smoked at 225 F -- typically requires 1 1/2 hours of cooking time.
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