Yellowfin

Petrol businesses will be having a bonanza :)

Quote:

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Originally Posted by Woody

Was commercially fishing tuna in a past life. MaF required a course be completed in catch handling as a prerequisit. The essentail points werw as follows

1. Boat the fish asap. A long fight would create heat buildup and destroy the flesh quality making it
unacceptable to the export market .


2, Gaff only in the head
3. The fish should be killed, bled, gutted and gilled and placed in an ice slurry within one minute of capture
3. Kill by use of a core driven into top of head to destroy the brain
4. To beed, pierce lateral line just behind pectoral and just forward of tail.
5. Cut to free gut around anal vent.
6. Use very sharp short blade to remove gill set without cutting the throat. Pull gills and guts out forwards. The belly of fish not to be opened at all. 6. Make sure belly cavity is filled with salted ice before placing fish into salt ice slurry.
Any improper processing would render fish unsaleable at export auctions.

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I'd like the see number three carried out successfully.

Made mine from 10mm ss tube. Short handle welded on top end. Cutting end ground to sharp edge. Push down vertically from top of skull from a point just behind eyes. Just a form of ikiing. The bleeding cut behind pectoral each side done with a 12-15mm deep short blade. Hardest part was clear gills completly from rear gill plates.

I meant kill, clean, and ice in under a minute.

Oh, sorry. Yes it needs two men on the job and wet cloth, knifes, ice all handy to access. Not easy at all, depending on crew size, sea state and other gear-fish hooked, boat control etc.

Brother in-law caught these off New Plymouth today

Attachment 266736
Attachment 266737

Quote:

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Originally Posted by 7mmwsm

I meant kill, clean, and ice in under a minute.

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Yep, that was my comment about doing the best you can... Getting the thing in quickly and getting the gut cavity full of ice or the entire fish into a slurry makes a huge difference.