Cured Tuna Loin? (mosciame)

Cured Tuna Loin? (mosciame)

Postby mattwright » Wed Feb 17, 2010 11:54 pm

A chef friend of mine is interested in curing a whole tuna loin that she has.

I have seen a few recipes on food blogs around, but quite frankly am rather picky as to my sources of cured food recipes..

Has anyone here tried curing tuna, and has a recipe?
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Postby Scotty2 » Mon Feb 22, 2010 9:53 pm

I've not tried it myself, Matt. But, I reached out to a company in Sardegna that makes it. They replied salt, herbs and air. I suppose it would be safest to include some cure #2, wrap it in cheesecloth. Also, make sure the air circulates plenty.
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Postby wheels » Mon Feb 22, 2010 10:00 pm


I wonder if a gravadlax recipe could be adapted?

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Postby mattwright » Fri Feb 26, 2010 12:33 am

yeah, I figured I might adapt a gravalax recipe. I was just wondering about the temp at which to hang it. Something tells me cooler than I would hang meats.

I will let you guys know how it goes!
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Postby grisell » Fri Feb 26, 2010 12:39 am

You don't hang gravlax, or what do you mean? Temperature close to freezing, -2 to +2 C /28-36 F.
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Postby Snags » Fri May 14, 2010 7:16 am ... ecipe/9567
watch this the guy cures some tuna and jars it early on.

People are having trouble getting the video out of Australia here is the recipe


50kg of fresh Blue or Yellow Fin tuna, sliced into 10cm slices with skin and bones
5kg table salt
Open neck jars
Bay leaves


In a large pot, place the tuna slices, and for every 1kg of fish you will need 120g of cooking salt.

Cover with water and simmer for 3 hours on minimum heat. This is best done on a barbecue outside.

Drain the cooked tuna slices and place onto tea towels. Leave overnight to cool.

Next morning, remove the skin, bones and blood etc.
Place the pieces of tuna into large necked preserving jars and pack down firmly. You may need to place a little olive oil in the jars to ensure that the oil extends to all parts of the jars. You may like to add a couple of slivers of garlic, 2 slices of lemon and 1-2 fresh bay leaves in each jar.

Cover with a good quality light olive oil and sterilise.

If you like hot chillies, add a small round hot chilli into the jar before sealing hermetically. Leave for at least one month before eating.
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