Do you guys prefer to bleed and gut tuna right away or wait until getting back to the dock? Does it affect the quality of the meat that much if you dont bleed and gut the fish right away?

I've always heard that its not even a question, you bleed it asap and pull the guts out. If its a larger fish you should swim it if there was a long fight in order to get the lactic acid out of the muscle, otherwise you might have a burnt fish. From what I have heard proper prep of the fish from the point of landing makes a huge differance in the quality of the fish.

yes right away.. bleed them and ice them down,,

A tuna man I work with says he always runs the hose into them for a while until the color/shine comes back, thats when the ?lactic acid? is gone. Then he bleeds, guts and packs.

If I ever catch one I see if it works....

Yup... bleed em right away..
looks like this...
mental note, wash them before pics...

cut the tail and throat and bleed em out.

make sure your ice is mixed with kosher salt then go in with some salt water to make a slurry.

by the time you get back to the dock you could drive nails with em.

I read a very detailed approach by the Japs on how to care for sushi grade fish. The key was to get it to the boat fast, then about 5-10cm behind the pec fin make a cut on each side. You will strike the liver or kidney I think and it will bleed like stink. Also make a cut near the tail. You want to do this while the fish's heart is still pounding. You can also cut the gills. Once blead, the quality of the meat will be much improved. Also gut and gill and pack the cavity with ice and keep out of the sun. I also heard you should rotate (flip him over) the fish every 15 min.

Here is the definitive link on the subject:

http://www.spc.org.nc/coastfish/Fishing/Sashimi_E/Sashimi.pdf#search=%22bleed%20a%20tuna%22

Definately bleed them as soon as you get the fish in the boat. Gutting can wait a little longer, but the idela is id bleed and gut them and get the fihs in an ice slurry ASAP.

Yup... bleed em right away..
looks like this...
mental note, wash them before pics...
God you're a handsome man...

-spence

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Save that cheek meat for me! :zup:

-spence

Hey freak after you guys cut those quarters did you put the meat directly in ice or in plastic first?

you can't cut the 1/4's till back at the dock they have to be able to measure the pec fin length.
pack the body with ice and keep it cold till you get back home.. then 1/4 it and bag it..

And when you quarter it make sure you cut out all of the dark red meat along the lateral line.

Thanks for the info guys. I like the step by step tutorial Mike. Now all I have to do is get one in the boat!:wall: