Tuna Recipes

Tuna Ham Making

Procedure:
1. Wash the fish thoroughly in clean water. Cut off the head, make a slit on the stomach and remove the internal organs. Split the fish down the back into 2 equal pieces and remove the backbone, tail, fins, and belly flaps.
2. Prepare a curing solution good for 10 kilograms of tuna meat.

Curing ingredients:
5 cups of cold solution (1 cup refined salt and 4 cups of water)
½ teaspoon saltpetre (saltire)
3 tablespoon refined sugar
1 drop of anise oil
1 drop of oil of cloves
5 tablets of ascorbic acid (ground)
2 ½ tablespoon phosphate blend for ham or skimmed milk

Procedure:
1. Dissolve the curing ingredients in a small amount of cold solution. Stir thoroughly and strain before using. Inject one cup of the curing solution for every 2 kilogram of fish meat. 2. Massage the fish lightly so that the curing solution will be distributed evenly.
3. Prepare the dry cure mixture (for 10 kg of fish) consisting of 20 tablespoon of refined salt,15 tablespoon refined sugar, ½ tablespoon saltpetre, and 1 tablespoon phosphate blend for ham. Apply the dry cure mixture to all parts of the fish meat, after injecting the curing solution. Put the fish in a curing vat, cover with plastic and store for one week in the middle portion of the refrigerator.
4. After one week, take out the ham from the refrigerator and wash it in a plain water to remove excess salt. Smoke for 45 minutes to one hour.
5. Cook ham in 2 cups of pineapple juice, 1 cup of anisado wine and 1 ½ cups of white sugar. Add 2 pieces of bay leaf, 2 pieces of cloves and a few strands of oregano. After cooking, cover fish ham with brown sugar and caramel with hot sianse or iron turner.