Which part of the fish suits salting and smoking?

According to the book, the fatty belly meat.

Mackerel tuna (bluefin tuna)

Name: Mackerel tuna (bluefin tuna)
Yield: 4 servings
Cuisine: Norwegian
Ingredients: tuna (washed and dried); salt (for rubbing in and for the cooking water); saltpetre (for rubbing in, see note); water (boiling); vinegar (a little); hollandaise sauce (to serve); lemon (in slices, to serve); plain flour (for coating the fish); pepper (mixed into the flour); butter (for frying)

Tuna is rubbed with salt and saltpetre, boiled in salted water with a little vinegar and served with hollandaise and lemon, or coated in flour and fried in butter. From Erken's Stor kokebok (1949), p. 152.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 152 (falt i det fri)

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About the dish

The book calls the tuna a deep-sea fish that sometimes ventures into Norwegian waters in spring and summer. Its flesh resembles beef, and the fatty belly is best salted and smoked.

How to make it

1
Rub in
Wash and dry the fish. Rub it with salt and saltpetre. Leave for a couple of hours, turning now and then.
2
Boil
Cook the fish in boiling water with salt and a little vinegar. Serve with hollandaise sauce and lemon.
3
Or fry
Turn neatly cut pieces in flour mixed with pepper and salt, and fry them in butter. Put lemon slices on the dish.
4
Note
Note: Saltpetre is no longer used in ordinary home cooking. Leave it out and use salt only. Tuna should be fresh and well chilled.

Changes from the original

The source gives no quantities. Saltpetre is kept as in the original, with a last step giving today's advice to leave it out.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
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Frequently asked questions

How is the tuna prepared in this recipe?: Either boiled in salted water with a little vinegar and served with hollandaise and lemon, or floured and fried in butter.
Which part of the fish suits salting and smoking?: According to the book, the fatty belly meat.

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