Tuna Help Please!
 

Just to make sure I get this right.....from tip of nose to.....fork in tail? or end of tail? I don't want to mess this up......

And you can keep ( 1 ) 27" to 47".... ( 2 ) 47" to 73"...and ( 1 ) 73" and above......not that I would ever land that.....

Cut behind the 2 side fins 1" deep....gut soon after and get on good ice....inside and out?

1st time at this tomorrow.....want to make sure I have this straight....don't want or need any issues....Thanks Guys!

measure from the tip of the nose to Fork of the tail.
You are right on the daily limits - the 1 fish over 73" is for the season if you are in the angling category.
Make the cut about 3 fingers behind the joint of the side fin - 1" deep is correct. -also cut under the throat latch - that really bleeds em out.
Your good to go. - catch em up.
Here's one from earlier this week.

Measure from the nose to the middle of the tail following the curvature of the fishes body. 1 @27-47 2@47-72 and 1 @73 or greater is the regs for the angling permits. the 73+ fish you can only take 1 trophy a year. As for bleeding cut a gill raker or puncture artery behind the pec fin an inch deep. You want the fish to bleed out/pump out. If you rupture the heart the blood will also pour out of the fish. gut pack with ice and your good to go.

Call ronnie at Blackhall Charters and learn from a pro!

There's no such thing as a pro.

Just do it as keeper reaper said EXACTLY.

no msg
JohnR

:lurk: