Smoked Albacore Bellies - Da Bomb
When the albacore are running, most anglers chase the loins or steaks. But the real treasure lies in the bellies. Packed with rich oils and omega-3s, albacore bellies are naturally built for smoking. The first time I saw that oil dripping from the smoker, I knew they were something different—something special. Once you try them, you’ll never overlook the bellies again.
Brine Basics
- 1 gallon of water
- 2 cups soy sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
How to Do It
- 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 (a pellicle) so the smoke clings.
- Smoke at 210°F for 2 to 3 hours.
What comes out is salty-sweet, smoky, melt-in-your-mouth perfection. Eat them straight on a bagel with cream cheese, fold them into a dip, or hand a chunk to a friend—you’ll make their day. Beyond flavor, albacore bellies are loaded with protein and omega-3 fatty acids that support heart and brain health.