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Originally Posted by capecodder
Now that I have my intinerary down, how does one properly bleed and clean a bluefin? Got to be prepared... From what part does the best sashimi come?
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First off, the tuna regs change October 1st. one fish between 47 and 73 inches I beleive, one per boat. I do not have the bulletin in front of me. That's a substantially larger fish. They are out there but the smaller ones outnumber them by a long shot. A tuna found to be legal should be chin gaffed. Gaffing in the belly or across the back ruins good tuna flesh. Use two in the chin or cheek if needed for weight. Just where the gills meet the lower part of the throat mkae a slice and free the gill where they attach at the bottom. Tie a tail rope and hang the fish over the side unless you like blood on everything. Give him five to ten minutes and bring him back aboard and finish the gutting process then pack him on ice even the belly cavity. Tunas don't "fillet" like normal fish. Two from the shoulders back to the tail and two from the cheeks and belly back. You will find an area around the latereal line that is dark red and full of minute veins and hundreds of small white threadlike nerve endings. Cut that off. It's tuff and it just sucks anyway. Skin and cut the piece into medallions 3/4 of an inch thick. I don't do shashimi. I rub with a mix 1/2 cajun spince and 1/2 brown sugar both sides and each side three minutes on the grill. Yummy.
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