Pairs well with Homemade Arabushi (Smoked and Dried Skipjack Tuna)
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Homemade Arabushi (Smoked and Dried Skipjack Tuna)
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A detailed process of making arabushi, a style of katsuobushi which is smoked and dried skipjack tuna, commonly used for making ramen broth.
120:00:00 total
Serves 8
hard
Raw / Cured Seafood
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Ingredients
- Skipjack tuna (Aku) - 1 (whole)
- Water - watch the video to see (enough to cover the fish in a fish poacher)
- Smoking chips - watch the video to see (preferably of one type for consistency)
Instructions
- Poaching the Fish: Fill a fish poacher with water and heat it to 90-94 degrees Celsius. Carefully drop the skipjack tuna into the water and poach for an hour, ensuring the water does not boil.
- Cooling and Cleaning: After an hour, use the poaching tray to lift the fish out of the hot water and quickly cool it down with an ice bath. Once cool, remove any bones, being careful not to damage the flesh.
- Smoking the Fish: Place the fish in a smoker and smoke for 3 to 4 hours. The goal is to drive out moisture, not to cook the fish like smoked salmon.
- Drying Process: After smoking, place the fish in a drying box or a netted area to let it dry overnight. This allows moisture from inside the fish to come to the surface.
- Repeating Smoking and Drying: Repeat the smoking (3 to 4 hours) and drying (overnight) process for about 4 to 5 days. This cycle drives out moisture and infuses the fish with a smoky flavor.
