Bleeding Tuna

[likwid]

At the gills and at the tail and get em on ice IMMEDIATELY.

Also someone can probably chime in on rock salt + ice to turn em into solid blocks fast.

[kippy]

thanks for the tip. Is it necessary to remove the head and entrails before putting on ice?

[likwid]

Nope.
You can leave em whole.

[kippy]

great thanks. Hopefully I get one this year..

[keeperreaper]

I make an incision behind both pectoral fins about 2 inches deep and I also nick a gill and or the tail. I drag the fish around for a while and then throw em on the ice gutted. Some use a slurry with kosher salt, ice, and salt water which makes them really cold really fast but I dont have the space to do that. I leave them on ice for 24 -30 hours to firm up the flesh. Finally leave the head on because it is the law. The green cops frown on that sort of stuff.

[MakoMike]

Originally Posted by keeperreaper

I make an incision behind both pectoral fins about 2 inches deep and I also nick a gill and or the tail. I drag the fish around for a while and then throw em on the ice. Some use a slurry with kosher salt, ice, and salt water which makes them really cold really fast but I dont have the space to do that. I leave them on ice for 24 -30 hours to firm up the flesh. Finally leave the head on because it is the law. The green cops frown on that sort of stuff.

Absolutely false! You have to leave the pec fins on, but you can take the head off.

[keeperreaper]

I was misinformed and not aware of that. Say the fish is 30" and you cut the head off the fish is now 20". It is shorter than the 27" regs. How do they know the actual length?

You learn something new every day. Thanks MM

[keeperreaper]

I just looked it up. They use length from CFL from tail to pec multiplied by 1.35. Saves alot of space. Good looks MM.

[fish4striper]

Originally Posted by keeperreaper

I just looked it up. They use length from CFL from tail to pec multiplied by 1.35. Saves alot of space. Good looks MM.

yup, thats it, length can still be verified

[beamie]

I'm sure you guys have read and or seen guys running a heavy piece of mono or wire down the spinal cord. Either after chopping half the head off or removing a plug at the top of the head.

I have never done this. But apparently it is to "completely" kill the fish, thus stopping the formation of lactic acid that destroys the quality of the meat.

Any of you guys do that?

[kippy]

I read that you should club the tuna once in the boat to prevent bruising of the meat, then to use either a knife or spike to destroy the brain. Is this necessary or can you just bleed the fish out?