Thread: Yellowfin

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.

Originally Posted by MB

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 have caught mine some years ago- got the photo thats enough for me - now want a kingi over 35KG

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

Originally Posted by Shearer

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

It would want to taste better than the ones I've tried.

I love the taste. Way better than any white fish, just like a steak.
I got a 105kg last year. Sent a sample to Hills labs for mercury tests and it was 3mg/kg which is real high. Commercial limits for fish is like 0.3mg/kg.
I'm going to test the next 30kg model. It's likley an age/ accumulated issue. Might be keeping the little ones and throwing the big ones back.

Any action out of Napier?

First Yellow Fin Tuna landed off New Plymouth today.... They have finally arrived!!

Originally Posted by Double_massive

First Yellow Fin Tuna landed off New Plymouth today.... They have finally arrived!!

Who's boat

Sent from my CPH2531 using Tapatalk

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.

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.

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

Game fishing fever is in full swing. Boats backed up to the road from the boat ramp at Tutukaka. This is Northland, not Auckland, but you could be forgiven for thinking otherwise! Probably getting on for $50 million worth of trailer boats alone, then there's the launches in the marina.

Petrol businesses will be having a bonanza

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.

Originally Posted by 7mmwsm

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

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.