Fishing with the Matador's video: Meat by the square feet See description for smoked tuna recipe

Today the wind was blowing and I couldn't take a charter. I didn't have anything to do so my friend Matt called me up and told me that they were on the way to the hospital to give birth to he and his wife's son, and he was bringing by some fresh yellowfin tuna. He brought me like 40 or 50 pounds of fresh yellowfin tuna fillets. I packed a bunch in vacuum bags, and put some in the freezer. He asked if I could smoke some of it, so I am smoking some of it. I cut the tuna into small strips, then brined the meat in a pot for an hour. The brine is one cup of soy sauce, one cup of teriyaki sauce, one cup of brown sugar, two cups of water, half a cup of salt, half a cup of lime juice mixed together. Next I put the tuna on the Traeger for 4-5 hours on "smoke setting". Once the tuna has a golden brown color and a little bark, I pull the tuna from the smoker and vacuum seal and freeze anything I can't eat in the next couple of days. Smoked tuna is great for tacos, to put on a salad, to make smoked tuna salad or smoked fish dip and it freezes well.