Thread: Yellowfin

Got 4 so far out of whakatane. last two trip been really quiet.
Hook in the skirt for tuna can help. I run floppy floppy Daisy chain on both corners. Set everything 3 waves further than marlin.
Rapala xrap got the most hit of any lure so far.

Topwater seems more effective than trolling out of whakatane, will give this a go next.

Take a LOT of ice, bleed fish properly cut below gill and on both side then pump water through troath with wash down pump until it piss clear by side cut. Pack tuna with ice.

Originally Posted by No.3

... learn how to handle Tuna on the boat because it's gutting to get one and then find it's only good as bait when you get it to shore. A lot of the people who do game fishing compromise their fish to get it over the scales, if you look at what the commercial people do as soon as they can it's opened up, guts out, packed with ice, into chilling environment and the skin protected from direct contact with freezing surfaces. Can't do that in a trailer boat, but you can do a lot if you are prepared as much as you can be.

Just curious and seeking advice on this if you have time @No.3

Assuming I was ever fortunate enough to catch any kind of tuna, and assuming I have no ice on board etc., what would be the best way to keep it after you've gutted it? Cut it up and place it in the cooler? And what's the purpose behind protecting the skin... is this for cosmetics at point of sale or is there some other reason behind this?

Excuse my ignorance, but I'm genuinely interested in learning. Hoping to head out for one next week.

Originally Posted by planenutz

Just curious and seeking advice on this if you have time @No.3

Assuming I was ever fortunate enough to catch any kind of tuna, and assuming I have no ice on board etc., what would be the best way to keep it after you've gutted it? Cut it up and place it in the cooler? And what's the purpose behind protecting the skin... is this for cosmetics at point of sale or is there some other reason behind this?

Excuse my ignorance, but I'm genuinely interested in learning. Hoping to head out for one next week.

I would never target tuna without ice unless planning to tag them. It’s like deer you have to cool the meat fast. What do you mean by cooler? 12v fridge? If you have no other choice probably cut it on the boat in slab and in the cooler.

Tuna have a higher body temperature than the water around them which is unusual for a fish. After a long fight, temperature increases even more, so ice is essential. Smaller tuna, we gut and remove head and pack with ice. Larger models get filleted on the boat and iced down.

Originally Posted by planenutz

Just curious and seeking advice on this if you have time @No.3

Assuming I was ever fortunate enough to catch any kind of tuna, and assuming I have no ice on board etc., what would be the best way to keep it after you've gutted it? Cut it up and place it in the cooler? And what's the purpose behind protecting the skin... is this for cosmetics at point of sale or is there some other reason behind this?

Excuse my ignorance, but I'm genuinely interested in learning. Hoping to head out for one next week.

Best option I have found is salt ice, as it is slightly colder than regular ice when mixed into a seawater slurry. A few bags of salt ice into a chilly bin of clean seawater will drop the core temp of most fish quick enough to stop them going south on you. Protecting the skin just stops freezer burn or bruising under the skin, which collects pools of blood in recently caught fish. A wrap of fabric or paper is usually sufficient.

Some people promote iki killing fish, others shove a wire down the central nerve pathway and take out the main nerves to stop things going. I used to bleed and then gut, clean and into salt ice. Worked for me...

Thanks for the feedback team.

I'm definitely not one to go to the trouble of targeting a species and then wasting it @tibo so appreciate the advice. I most certainly hear what you're saying. I have a 12V fridge/freezer on board but accessing saltwater ice is not really possible here. Hell, you can't even buy bait in this region.

@MB and @No.3 - thanks for that intel.

I'm hoping to get out next week and have a go for some Bluefin Tuna but I'm going to have to rethink the preparations and make sure I do it justice. Cheers!

my tow cents worth once you have caught your big tuna get a photo like I did and then spend money on the good edible species hapuka bluenose - keep the tuna species for bait

Originally Posted by Barry the hunter

my tow cents worth once you have caught your big tuna get a photo like I did and then spend money on the good edible species hapuka bluenose - keep the tuna species for bait

That has to be a wind up to go with your snapper is the best tasting fish in the sea

no I am serious snapper is great - blue nose next level hapuka really good - love blue maomao on the BBQ - gurnard great - terakihi great - kingfish great fresh but not after freezing - tuna tried it all - no not me - smells and taste like bait - maybe yellowfin as sushimi but even then just a little - albacore skipjack bait and berley - sorry mate but you will not change my opinion

Originally Posted by Barry the hunter

no I am serious snapper is great - blue nose next level hapuka really good - love blue maomao on the BBQ - gurnard great - terakihi great - kingfish great fresh but not after freezing - tuna tried it all - no not me - smells and taste like bait - maybe yellowfin as sushimi but even then just a little - albacore skipjack bait and berley - sorry mate but you will not change my opinion

Me too. But I'd put Blue Nose top.
The best tuna I've tried is fresh Bonito.
Albacore just plain stink. Don't know how people eat them.
Last time I was tuna fishing thirty miles of long line with about 900 hooks was quite effective.

I don't care what you like/don't like, just thought you were taking the piss! In my opinion, bluenose if fine eating for a white fish, but I'd rather have tuna for sushi, sashimi, ceviche or seared steaks.

yes if you like it eat it but how many fish and chip shops in NZ sell battered tuna of any sort I rest my case

Fish and Chups, the height of haute cuisine

I'm not sure what the point of this discussion is. Some guys want to catch a yellowfin. Everyone has different tastes and different fish suit different styles of cooking.

I see a Bluefin sold at a Tokyo market for $3.1 million yesterday. Would make your takeaways pretty expensive