Bleeding Tuna

[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?

[likwid]

Originally Posted by 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?

Just keep them from flopping and immediately cut them and you should be fine.

They vibrate more than bounce.
The boat I fish tuna on has the heavy rubber mats in the cockpit so there's no worries about sliding around in the blood.

[MakoMike]

What we do to stop the tuna bouncing is to put a tail rope on it and tie it so that most of the fish is off the deck. Stops them bouncing and still lets them bleed out. I've seen the spinal cord thing done but I've never done it myself and all of my tuna hits the dock sushi grade.

[thefishingfreak]

cover it's eye -> bouncing stops immediatly....

[MakoMike]

Originally Posted by 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?

If you club it and kill the brain you've killed the fish and it won't bleed out. Even with the spinal cord thing they wait until the fish has bled out. You stop the heart you've stoped the blood pump.

[kippy]

Originally Posted by MakoMike

If you club it and kill the brain you've killed the fish and it won't bleed out. Even with the spinal cord thing they wait until the fish has bled out. You stop the heart you've stoped the blood pump.

Good point..it seems that making the cuts and dragging the fish is best.

[RIROCKHOUND]

Always have done deep behind the Pec fin. One good pierce seems to get em gushing, then slash across the gills..

it's aint pretty clean fishing.... but pays off with tasty meat!