Smoked some Tuna offcuts from the recent trip - lovely. The darker coloured pieces were normally what would been thrown away but I decided to smoke them - no difference in taste. Only marinated these for 24 hours but the flavour was great. Slow smoked for 4 hours and then hot smoked for 1 hour. The salmon were marinated for about 4 days then I ran out of time to smoke them, so I froze them, then thawed them and smoke them. Very nice. I also smoked 3 fillets with the skin on and 3 with the skin off, still waiting to taste them.

I really do need to look into getting myself a smoker

Looks yummy! I can almost smell it Pete

I'm more than happy to help you taste test Mav

I call dibs on the ones with the skin-on

~dribble~