There’s a specific kind of anticipation that hits the central coast when the wind lays down, and hushed fish reports roll in. Whether you’re running out past the canyon at first light and keeping a sharp eye out for whales, boiling water and working birds, offshore season in Northern California is an obsession. You put in the miles, you burn the fuel, lose a few fish, but when it finally pops, you come home with a deck full of tuna.
Naturally, everyone’s immediate focus zeroes in on the loins and steaks—the prime cuts destined for the grill, poke bowls, or the sear-rare plate. But if you know, you know: the real treasure is hiding in plain sight on the carcass. The bellies and the collars are rich with natural oils, marbled to perfection, and quite frankly, they are built specifically for the smoker. If you haven't smoked tuna before, you might be genuinely surprised by how much oil these areas of the fish contain. It practically drips off the racks as you smoke it, and just handling the fish after the brine will leave your forearms coated in oil.
“Tuna loins get the spotlight, but the bellies and the collars are the prize.”
A handful of local fishermen text me when they are headed back in after a successful day so I can run the smoke on the bellies and collars. I take a small cut, but after years of dialing in the exact method, people who have tasted every smoked fish under the sun regularly rave that this is hands down the best out there.
Brine Ingredients
- 1 gallon water
- 2 cups soy sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
Step-by-Step Instructions
- Mix the Brine: Whisk the water, soy sauce, white sugar, and brown sugar until completely dissolved. Submerge your tuna bellies or collars. You might need to double the brine depending on how much fish you have.
- Soak: Let the fish soak in the brine for 8 to 10 hours.
- Air Dry (The Pellicle): Remove the fish and air-dry on racks in the fridge for at least 2 hours. Developing this tacky surface is key so the smoke has something to grab onto.
- Smoke: Preheat your smoker and cook at 210°F for 2 to 3 hours until golden and flaky.
Smoker & Wood Selection
When it comes to fuel, alder and mild fruitwoods like apple or cherry are the absolute best choices for smoking tuna. They provide a clean, delicate flavor that complements the rich oils of the fish without ever overpowering it. Stay away from hickory or mesquite. These heavy, strong hardwoods are far too overpowering for fish and can make tuna taste bitter.
What comes out of the smoker is salty-sweet, rich, and completely melt-in-your-mouth. Eat them straight off the tray, stack them high on a toasted bagel with cream cheese, fold them into a rich dip for post-surf hangs, or hand a chunk to a buddy on the dock and watch their reaction. It's absolute perfection with a cold beer, and even better when shared.
Don't want to smoke your own fish?
Feel free to reach out! The crew at Uroko would be happy to help :)
Check out the Tuna Collection for gear inspired by days spent offshore chasing pelagics.
At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.