Quote:
Originally Posted by RUSTYNTABATHA
Scored on the yellowfin... it ill be brought down fresh and smoked... it will have to be eaten so i will brein g enough for about 25-30 1" steaks... mostly top loin... i will be smoking tuna from about 1 till i finish up... did about 15 #'s of smoked boneless yesterday and got it vacuum sealed and freezzen...lol by the time im done today should have enough to last the winter... somewhere close to 25 #s...
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Yum...when out in the Northwest we use to can it...and let me tell you there is nothing better than real fresh tunafish that you canned your self.
