Chasin' Dreams
Well-Known Member
When July comes I usually clean out the freezer of any remaining fish caught in the previous year that hasn't gotten eaten yet.
Ended up with 12 cans of Pink salmon to be done and a few pieces of Spring for dry brined Lox and dry brined half the remaining Tuna loins for Lox and wet brined the other half of the Tuna loins for hot smoking.
For those of you Tuna guys out there I highly recommend doing up some Lox with it if you haven't tried it yet. I love Salmon Lox but Tuna is my new favorite. It melts in your mouth and absorbs the brine flavors even better than Salmon does. So incredibly delicious and a great way to eat some very nutritious food more regularly.
Ended up with 12 cans of Pink salmon to be done and a few pieces of Spring for dry brined Lox and dry brined half the remaining Tuna loins for Lox and wet brined the other half of the Tuna loins for hot smoking.
For those of you Tuna guys out there I highly recommend doing up some Lox with it if you haven't tried it yet. I love Salmon Lox but Tuna is my new favorite. It melts in your mouth and absorbs the brine flavors even better than Salmon does. So incredibly delicious and a great way to eat some very nutritious food more regularly.
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