Thread: Yellowfin

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.