Thread: Yellowfin

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.

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...