courtesy of whfoods.org...
"The way the tuna is processed also differs. The larger commercial canneries, such as Starkist ™, cook their fish twice. First, they bake the fish whole on a rack, which results in a loss of natural beneficial oils. Then the fish is de-boned and put into the can, along with flavorings like vegetable broth, and additives such as pyrophosphate or hydrolyzed casein. The cans are sealed, and the fish is cooked again. This process allows the companies to de-bone the fish fillets faster and produce a higher volume of product. Specialty products are typically packed into the can raw and cooked only once, so all their natural juices and fats remain in the finished product. Tested specialty brands have been found to contain up to 2.97 grams of omega-3 fats in a 100 gram (3.5 ounce) serving."
I've never heard how to smoke tuna in the can, even though you probably can't do it, but anyways here's my way on doing it outside the can: <br /><br /> Tunas are quite oily and as long as you smoke them no more 3 hours at 225 degrees, it should be ok. Just make sure you don't over do it on the wood. I usually use hickory chunks and charcoal. <br /><br /> My Dry rub for tuna steaks: <br /><br /> 3 table spoons of kosher salt <br /> 1 tablespoon of red pepper of choice <br /> 2 tablesoon of brown sugar <br /> 1 tablespoon of garlic <br /> 1 tablespoon of allspice <br /><br /> Lightly rub on tuna and refrigerate for at least an hour or two. <br /><br /> You can also marinade tuna if you want a citrus flavor to it. To begin I usually add a 1/2 gallon of water to 1 quarter of Pineapple Juice or Orange Juice, half cup of molasses or honey, 1 cup of light soy sauce. Add garlic plus your favorite pepper and add allspice to taste. I then bring to boil and let the concoctioin sit until cool. I then get the fish out, rinse and marinate for at least four hours in a NSF container and smoke. <br /><br /> Personally, I never eat smoked tuna immediately. I refrigerate it and eat the next day, especially using the marinade. Just taste better to me! <br /><br /> Sorry I couldn't answer your original question, but the above is an alternative way to smoke tuna.
Yes, you can smoke 20 pounds of tuna in a smoker barbecue drill. You need not bother with a commercial smoker. The trick is to start very early in the morning assuming you need your fish smoked and ready by noon.
Yellowfin......and Big Eye Tuna. Ahi literal translation in Hawaiian is Smoke, which refers to the smoke that was produced when ancient Hawaiian would hook these fish on there hand lines. The fishermen would fish with the hand lines around a dowel, like a modern day drag system. As the line went screaming out the hemp type line would actually produce smoke. Ahi is freely used for both species in Hawaii.
Tuna
Tuna is called tuna because tuna is fish. The breed of fish is called Tuna noooooo. ofcourse not. tuna is called tuna since the fish of tuna does not equal salmon so tuna can be sometimes defined as tuna rather than tuna so that the tuna species of tuna are tuna is like the tuna tuna . get tuna it? tuna? Haha very funny!! When I read it I was rolling on the floor in mirth! WHAT THE HELL IS MIRTH?
The plural of tuna remains tuna.
there is no rat in tuna TUNA IS MADE OF FISH
Among the foods using tuna as a major ingredient are sesame-crusted seared tuna, grilled tuna, tuna sashimi, tuna sushi, spicy tuna rolls, tuna fish salad, tuna noodle cassarole, roasted tuna collars, open-faced tuna melts, macaroni and cheese with tuna, tuna dip, tuna tartare, tuna carpaccio, tuna crostini, tuna empadanitas, salad nicoise, tuna sate, tuna kebabs, tuna souvlaki, tuna croquettes, tuna tostadas, tuna tacos, tuna burgers, tuna turnovers, tuna jerky, tuna balls, smoked tuna, and tuna ice cream.
You can get four tins of tuna out of one tuna fish.
Albacore is a specific type of tuna that is regulated by the USDA. Canned tuna unspecified can be any type of tuna.
Tuna are found in oceans all over the world, except waters in the polar regions.
no tuna comes from the farms that produce tuna. not Madagascar
not really its usually albacore tuna