Smoked Albacore Bellies
“Albacore loins get the spotlight, but the bellies are the prize.”
When the albacore are running, most people focus on loins and steaks. The real treasure is the bellies. They are rich with natural oils and built for the smoker. The first time I saw the oil dripping out under the heat, I knew they were something different. Once you try them, you will not overlook bellies again.
Bellies ready for the brine.
Brine Basics
- 1 gallon water
- 2 cups soy sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
How It Comes Together
- Mix the brine and submerge the bellies. Let them soak for 8 to 10 hours.
- Remove the bellies and air dry for at least 2 hours. You want a tacky surface so the smoke clings.
- Smoke at 210°F for 2 to 3 hours.
Quality control on the fillet station.
What comes out is salty sweet, smoky, and melt in your mouth. Eat them straight, stack them on a bagel with cream cheese, fold them into a dip, or hand a chunk to a friend and watch their face. Perfect with a cold beer, even better when shared.
Check out the Tuna Collection for gear inspired by days offshore chasing albacore.
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.