Masmin (Smoked and Dried Tuna)
Tuna boiled, smoked and sun-dried over several days into hard, intensely flavoured blocks used to flavour curries and chutneys.
- Prep
- 40 min
- Cook
- 240 min
- Total
- 280 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 190 kcal
Equipment
- •Large cauldron
- •Smoking rack
- •Drying mats
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 0 g
- fibre
- 0 g
- protein
- 38 g
- calories
- 190 kcal
Instructions
- 1
Cut the cleaned tuna into large, even chunks along the lines of the fish meat.
- 2
Boil the tuna chunks in salted water for 45 minutes until firm and cooked through.
- 3
Drain the water from the tuna. Let the fish cool completely.
- 4
Place the tuna pieces on a raised smoking rack over a gentle coconut-husk fire.
- 5
Smoke the tuna for several hours, turning occasionally. Stop when the surface darkens and dries.
- 6
Move the smoked fish onto woven mats. Dry in the sun for 2–3 days, turning regularly.
- 7
Keep drying the fish until it is rock-hard and safe to keep at room temperature.
- 8
Store the fish in airtight tins or cloth sacks in a dry place until needed.
Chef's tips
Make sure the tuna is completely dry before storing so it does not spoil. Properly dried fish should feel as hard as wood.
Ingredient substitutions
- coconut husk → any hardwood chips for smoking
Storage
Keeps for several months in a sealed, dry container away from moisture.
Reheating
Not applicable; shave off pieces as needed and cook directly into dishes.
Common mistakes to avoid
- •Not drying the fish completely, which causes mould to grow during storage.
Serving suggestions
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