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Originally Posted by thefishingfreak
dont plunge a knife anywhere. especially in the good head meat.
do like flap said and cut there throat while the hearts still pumpin' and hang them bye the tails to bleed.
don't kill them right away. bleed them out til the heart stops beating.
then gut them, remove head/gills/guts. then ice them down good.
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I have to disagree with the above. Here is a link to proper tuna handling.
http://www.fishep.com/fep/documents/Sashimi.pdf
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