Smoked Tuna Sashimi-Style

Name: Geräucherter Thunfisch Sashimi-Style
Total time: 10 h
Ingredients: 600 g Thunfischfilet (Sashimi-Qualität); 80 g Meersalz; 50 ml Sojasauce; 30 g Brauner Zucker; 15 ml Sesamöl; 20 g Ingwer frisch gerieben; 10 g Knoblauch

Smoked FishFishCold SmokingHard10-12 hrs15-20°CCherry, Cedar plank

Delicate tuna fillet is cold-smoked while retaining its characteristic sashimi-like texture.

Ingredients(for 0.5 kg)

Tuna fillet (sashimi grade)600 g

Sea salt80 g

Soy sauce50 ml

Brown sugar30 g

Sesame oil15 ml

Fresh grated ginger20 g

Garlic10 g

Instructions

Prepare cure

15 Min.

Mix salt, sugar, soy sauce, sesame oil, ginger and garlic, then coat the tuna fillet completely.

Curing

4 Std.

Vacuum seal or tightly wrap the tuna in cling film and cure for 4 hours in the refrigerator at 2-4°C.

Drying

1 Std.

Rinse the fillet thoroughly, pat dry and allow a pellicle layer to form on a wire rack at room temperature for 1 hour.

Cold smoking

4-6 Std.

Keep the smoker at a maximum of 20°C and smoke the tuna with cherry wood smoke for 4-6 hours, constantly monitoring the temperature.

Resting and serving

30 Min.

Rest the tuna in the refrigerator for 30 minutes, then slice thinly and serve with wasabi and pickled ginger.

Pro Tip

The tuna should be of sashimi quality and the core temperature should never exceed 25°C to preserve the raw texture.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free