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White Marlin
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tuna freeze up QUITE well. ill blindfold anyone that comes to my tailgate or farm and see if they can tell the difference between yellowfin 3 hours old and yellowfin 3 months old...
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Trigger
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| Federal law actually requires that tuna sold to be eaten raw has to be frozen (at some real low temp, I think around -20) for some length of time (week or two, I really don't know) so that all the parasites will be killed. Just curious, does anyone know of anybody who has ever gotten parasites from eating fresh raw tuna? Also, one thing I have read is that the longer you fight them the more lactic acid builds up and they don't taste as good as the ones you get in fast. I don't know that, I just read that.
WARNING! This post is by an old fart with a dingy old boat who dreams about fishing more than he fishes. I gladly share what I know (or think I know) and gladly read what others have to share especially if it is different from what I say.
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Sailfish
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The Blue Hoo (1/5/2009)
tuna freeze up QUITE well. ill blindfold anyone that comes to my tailgate or farm and see if they can tell the difference between yellowfin 3 hours old and yellowfin 3 months old...++
If you're talking about raw 3months vs 2 hours, I'll bet anything you've got. If you're talking about cooked, stewed or otherwise ruined, then I don't care.
Even in a perfectly maintained vacu-bag, YFT fat degrades quickly after a couple of weeks and becomes easy to tell if its not fresh. In fact, blindfolded, I could tell by touching it raw.
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White Marlin
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fred (1/7/2009)
Also, one thing I have read is that the longer you fight them the more lactic acid builds up and they don't taste as good as the ones you get in fast.
that sounds about right. i know if you have one of those japanese guys meet you at the dock when you have caught a bluefin, they will use this tool which resembles a corkscrew to pull out a sample of the meat. i know they look for clarity, firmness, etc. and other indicators of how long the fish was caught to determine value
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Snapper
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| A corkscrew???? It's a glass straw!!!!!! George
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Ruby Red Lip
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| I never understood "rinsing" fish off. You're not gonna rinse fish off of fish. I wash the bile and guts off the table now and again, but never the filets or steaks. As for the length of time you fight tuna affecting quality, it does... big time. After a long battle on light tackle you can actually see the burnt meat. I fish with an older guy from New England, and he told me they always "hot darted" their commercial tuna and sometimes swords. Not sure of the exact technique, but somthing about metal chord attatched to metal dart, then hooked to battery. He said it was an instant kill.
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Trigger
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| hell yea!! she got blood on her face and everything..............If i could find a woman that would cut up like a guy and be there like your lady.......i would truely consider my self very lucky.......cool pic friend!
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Trigger
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| so will someone chime in on what you need to do to keep a tuna sushi quality so you could take it home for shashimi? a black fin is all that would be of potential in my applications so that gives you a size idea. stuff like seperate cooler or what? thanks guys!
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Snapper
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We never did anything different to keep the sushi quality except ICE...and lots of it...Nobody is going to catch a #1 sushi grade yellowfin (rather it is unlikely) so preserving the grade is not important here...The bleeding seems to be important to most folks but as I said above we did not bleed any blackfin and they were great. What we did do was to go ahead and take the top loin and bottom loin off of the fish and wrap in plastic wrap to chill faster but that was for boat eating...My buddy Shawn and the owner of Shady Lady was chunking blackfin and was eating about every 5th chunk! He loves it hot and fresh!
"If you can kill it, I can Grill It!"http://www.staycationscatering.com
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Trigger
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| I've read that the best way to bleed them is to cut the gills out then put them in a slurry of saltwater and ice until they bleed out, then to the ice cooler. Of course you have to have room for the second cooler with the slurry, which I don't. The Japanese use a long needle called a Yamagachi (I think) that they run along the spine from tail to head and it paralyses the tuna so it can't bruise itself banging around, but I think it takes lots of skill and experience to use one. One way or another they say you don't want them thrashing about.
WARNING! This post is by an old fart with a dingy old boat who dreams about fishing more than he fishes. I gladly share what I know (or think I know) and gladly read what others have to share especially if it is different from what I say.
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Trigger
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| this has been posted before, but again... http://www.spc.int/Coastfish/Fishing/Sashimi_E/Sashimi.pdf its not a 'glass straw' it's called a saku. it works like a circular cutting tool, with corkscrew extractor. it's stainless steel. once a 'plug' is cut, other commercial buyers use their extractor to examine the marbling of the fish before bidding. cheers. drew
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Trigger
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It is my understanding that washing tuna with water removes oil from the meat.. it WILL turn brown and mushy in the freezer that way. If you are concerned about parasites, freezing shouldtake careof that. NEVER wash tuna steaks headed for the freezer.. I dont wash wahoo for that matter either.
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Snapper
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| My next door neighbor is a fish buyer....He has bought a couple of those 5 and 6 digit bluefins.....He ,in fact, does use a glass straw to inspect the catch of the day... I've seen it many times.....If you haven't been there and seen it for yourself.....then don't chime in...Enuff said!!!!!!! George
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Trigger
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Speckulator (1/9/2009)
My next door neighbor is a fish buyer....haven't been there and seen it .....Enuff said!!!!!!! George 'nuff said, indeed. wonder if they smoke a glass pipe before grading swamp rats? lol. cheers. drew
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Mingo
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| Sounds like good eating. Does anyone cut up snapper on the boat and eat it raw?
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Mingo
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most of the store bought tuna especialy the foreign fish have been "cold smoked". even if its labled as fresh. nice little trick to lenghten the shelf life if fish with out freezing it.
green grass and high tides
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White Marlin
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GregBR549 (1/12/2009)
Sounds like good eating. Does anyone cut up snapper on the boat and eat it raw?
I make an excellent salsa with tiny chunks of snapper in it...
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Snapper
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GregBR549 (1/12/2009)
Sounds like good eating. Does anyone cut up snapper on the boat and eat it raw?I ate some raw snapper after my last spearfishing trip, it was delicious. Cleaned up the fillets, sliced it thin, dragged it through some soy and down it went. Good stuff.
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Trigger
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flyingfishr (1/12/2009)
GregBR549 (1/12/2009)
Sounds like good eating. Does anyone cut up snapper on the boat and eat it raw?I ate some raw snapper after my last spearfishing trip, it was delicious. Cleaned up the fillets, sliced it thin, dragged it through some soy and down it went. Good stuff. It's pretty good when made into a ceviche also.
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Trigger
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I've eaten fresh raw snapper and it is great!
WARNING! This post is by an old fart with a dingy old boat who dreams about fishing more than he fishes. I gladly share what I know (or think I know) and gladly read what others have to share especially if it is different from what I say.
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Trigger
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Downtime2 (1/5/2009)
I put up yellerfin. Pat it dry, never, ever rinse it with water. Vacuum pack it. Usually don't last long round here.....As soon as you put the fish in water it begins to break down (decay). If you must rinse your fish pat them dry before bagging them up. It is a great idea to put the filets on ice till they get sorted out, just dont let them sit in water. The guys at the dock will tell you to put them in a water slurry, BS, don't do it. A food saver vacume machine is the best way to freeze any meat or fish.
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Trigger
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I SMOKE AND VACUME SEAL MY BLACKFIN AND I VACUME SEAL MY YF.... WE OWNED A FISHHOUSE IN PCOLA FOR ABOUT 15 YEARS AND WE NEVER RINSED OTHER THAN A FAST DUNK ON YF LOINS DUE TO H2O DAMAGING THE MEAT..... I EAT BOBO'S RAW AS WELL WHEN WERE IN CLOSE CATCHING KINGS AND IF YOU SMOKE THE KING FILETS THEY MAKE INCREADIBLE FISH SALAD LIKE TUNA.... WASABI AND SOY ALWAYS ON THE BOAT WIHT THE SIRIMICHI ( CHILIE SAUCE )....... IF YOU WANT TO GO PREPARED FOR OFFSHORE QUICK MEALS CUT UP THE STUFF FO SIVICHIE AND CARRY A COUPLE FRESH LIMES AND EAT YOUR SHORT FISH FOR LUNCH ( NO EVIDENCE )
Rusty Parker
Orange Beach,AL"OIL FIELD TRASH" 
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Trigger
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IF YOU WANT TO GO PREPARED FOR OFFSHORE QUICK MEALS CUT UP THE STUFF FO SIVICHIE AND CARRY A COUPLE FRESH LIMES AND EAT YOUR SHORT FISH FOR LUNCH ( NO EVIDENCE ) I think they call that "filet and release".
WARNING! This post is by an old fart with a dingy old boat who dreams about fishing more than he fishes. I gladly share what I know (or think I know) and gladly read what others have to share especially if it is different from what I say.
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Grouper
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Drew Mixon (1/9/2009)
this has been posted before, but again...
http://www.spc.int/Coastfish/Fishing/Sashimi_E/Sashimi.pdf
its not a 'glass straw' it's called a saku. it works like a circular cutting tool, with corkscrew extractor. it's stainless steel. once a 'plug' is cut, other commercial buyers use their extractor to examine the marbling of the fish before bidding.
cheers.
drew
Thanks Drew - I posted that a couple years ago = good refresher.
Here's Canned BFT = http://pensacolafishingforum.com/fishingforum/Topic200630-51-1.aspx
I agree with the folks to not put tap water on the meat. Don't matter how nasty the outside is...
The inside should never get 'wet' 
Of course the best way fresh is 
For those little chunks and other trimmings Wade's tuna dip :
Wade’s Tuna Dip
Ingredients:
About 3 pounds Yellowfin Fillets.
3 Bricks Philadelphia Cream Cheese
2 Bunches Green Onions
1-Cup Hellmans Mayonnaise
2 Large jars of diced Pimentos (6 oz. I think)
½ cup sweet relish
1 cup diced jalapenos
½ cup dill relish
Garlic Salt
Cayenne Pepper
Lemon Pepper
Mesquite Liquid Smoke
Olive Oil
Directions:
You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium well??) Take the tuna up and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don’t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it’s feels kinda dry. That will be the cheese firming up again.
That’s it. Hope ya’ll enjoy it.
Wade Hatten
Stressless
===================================
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Trigger
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| you can open this link and scroll through the photo album 4- or 5 pictures of Frozen Tuna at the Tsukiji fish market I'm prettty sure they are frozen down to liquid nitrogen temps not sure how cold that is, but I thinks over 100 below zero http://www.intrafish.no/global/pictures/article239186.ece
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Trigger
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| 4 and 5 digits for Bluefin.. Dont know much about tuna but you guys are making me hungry. What do these tuna typically sell for on the market? Would love to catch one someday.
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White Marlin
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why is this thread still alive
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