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Old 06-25-2006, 02:01 PM
     
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Default Should Yellowfin Tuna be bled before icing?

How should Yellowfin Tuna be handled after it's gaffed and in the boat, but before it's put in the cooler or bag?

Are they supposed to be bled as soon as they are dead and under control? If so, where should it be cut and what is the best procedure for bleeding a large tuna?I fish from an I/O and would prefer not to have a large amount of tuna blood in my bilge. Please consider that as you offer up advice.

Thanks.
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Old 06-25-2006, 02:19 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Pretend you're Jason wearing a goalie mask and slice its neck ear-to-ear, preferrably while its still alive, so its heart can pump warm blood out of its body. You know you have issues if that's the highlight of the catch...
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Old 06-25-2006, 04:26 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Quote:
Auburn1 - 6/25/2006 1:19 PM Pretend you're Jason wearing a goalie mask and slice its neck ear-to-ear, preferrably while its still alive, so its heart can pump warm blood out of its body. You know you have issues if that's the highlight of the catch...
Yow! Or maybe a gasoline powered Texas Chainsaw... bleed it and filet it in one fell swoop
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Old 06-25-2006, 06:01 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Bleed 'em
 
Old 06-25-2006, 06:05 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Lots of ways to do this, but taking immediate care of one nice fish is really worth the effort.

I first thump him on the head to kill him as mercily as possible, and to keep him from bouncing around bruising the meat.

I then cut the gills and also cut the artery at the tail.

As he bleeds, I cool him with water as his flesh is about 25 degrees warmer than the sea water

I then head him, put a bag of ice in his belly and surround him with ice asap.

This all take about 10 minutes.
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Old 06-25-2006, 06:33 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

as soon as we catch fish we rake the gills and cut artery in tail let him bleed than we take off head and gut him out.then we put it in an icey brine and cool fish as fast as possible than we put him in a cooler of ice.
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Old 06-25-2006, 07:58 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Well, I gut um & gill um when they are caught and before they go on ice, but I do not know about the "artery in the tail?

Can someone elaborate, maybe with a picture?
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Old 06-25-2006, 08:23 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

They should be bleed while alive so the heart can pump the blood out of the incisions.

Make a shallow vertical cut an inch or 2 behind the joint of the pectoral fin, if you hit the right spot the blood will shoot 12'' in the air and pump out until they heart stops. Another cut can be made between the 4th and 5th finlets from the tail, only need to cut one side so the tail remains to handle the fish.

If you want to do a good job make an incision under the gill plate just large enough to stick the deck hose in, push down on the gill plate and the increased pressure in the cavity will increase the flow of blood. Keep the water pressure going until the blood runs clear. Clean and ice after bleeding. Dead fish are impossible to bleed properly.
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Old 06-25-2006, 08:26 PM
     
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Default RE: Should Yellowfin Tuna be bled before icing?

I was going to reply here but broadbill-pro summed up exactly what we do.

Key is bled it before it dies to allow the blood to keep pumping out. Also, let it bleed out before putting it on ice as the warm blood will melt the ice. Once it bleeds out then transfer it to ice.

Good Hunting!!!
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Old 06-25-2006, 08:43 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

second time in two days...this will tell you everything you need to know...

http://www.spc.int/coastfish/Fishing..._E/Sashimi.pdf
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Old 06-25-2006, 08:55 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

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broadbill-pro - 6/25/2006 7:23 PM They should be bled while alive so the heart can pump the blood out of the incisions.
That makes sense, but it generates a new question.

I have found several dissertations on how to handle tuna, and several discuss "spiking" the fish as the first step.It seems spiking is required on sashimigrade tuna.Thatbasically involvesscrambling the tuna's brains with an icepick until it stops moving and twitching. They then go on to explain the various places to cut in order to drain the blood, but I've gotta think the heart will no longer be much help.

Now I'm confused. It seems spiking and bleeding are mutually exclusive.

If you spike it first, it complicates bleeding, or if you bleed it first,of what benefit is spiking?

Quote:
chainsaw42 - 6/25/2006 7:43 PM this will tell you everything you need to know... http://www.spc.int/coastfish/Fishing..._E/Sashimi.pdf
It's a great document, with good diagrams, but it's not intended for a sportfisherman in a 23' boat, it's directed toward commercial longliners.
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Old 06-25-2006, 09:15 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

You can bleed a fish all you want but if you allow a tuna to beat itself on the deck the meat is trashed.

There is a soft spot between eyes, look for it on a dead fish to figure out where it is. An ice pick is a bit short and thin for this, but maybe some guys have success with one? A tuna spike can easily be made it is about 10'' long with a T shaped handle and 1/4 stainless steel round-bar with a point. Stick the spike into this soft spot at about a 45drg. angle, if you hit the right spot the fish will open it's mouth and give you that 'OH SH#T' look, if you hit the wrong spot get ready for a tuna ride. After the spiking is finished take a 3-4ft stainless welding rod and run it into the hole and down thru the vertibra, this will paralyze the fish while separating the nerves that tend to make the flesh tough. It is believed that the method of killing is important to the quality of the meat, a slow death being best.

The spiking and rod insertion takes only a few seconds, the heart will remain pumping long enough to properly bleed the fish.

Good Luck
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Old 06-25-2006, 09:45 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

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broadbill-pro - 6/25/2006 8:15 PM ...the heart will remain pumping long enough to properly bleed the fish. Good Luck
That was the part I didn't understand. I incorrectly assumed that, like humans and other animals, when the brains are scrambled the heart stops.

I finally found that in the italic fine print, thanks.
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Old 06-26-2006, 06:28 AM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

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ubettcha13 - 6/25/2006 9:44 PM

I cut mine and stick them in a livewell till they stop bleeding then slice ear to ear remove the insides but don't remove the head then fill the cavity with ice

The livewell idea is good, you must have a large livewell.

With a large bluefin it is best to cut the pec fins and swim it along side the vessel with a hook or rope thru the gill plate and out the mouth fastened to a mid-ship cleat. Secure the tail with another rope on the stern cleat but leave enough slack so the fish can swim.

Tunas are hot, so pack the cavity with ice and after a few hours repack it. Place it on a bed of ice also, this will chill the under side and soften the inpact when the vessel bangs the sea.
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Old 06-26-2006, 07:53 AM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

I follow about half of this:

http://www.spc.int/coastfish/Fishing..._E/Sashimi.pdf

But it is a good primer on how to do it "right."

I cut two slices each side about two finger widths behind the pectoral fin. I cut the tail atery about two finger widths in front of the tail. Then I keep a slat water wash down on them to prevent clotting...

After they are dead I cut the anal circle as shown in this instruction maunual above and gut them as described in the .pdf. I remove the gills. Pack every orafice (gut, gills, mouth) with crushed ice. After about 30 minutes I roll him over once... Filet and eat...

I don't do the whole head spike clean out the spine thing though...just to much work for a fish that is getting eaten that very night.

Mike
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Old 06-26-2006, 08:17 AM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

man i never thought dispatching a tuna will be this violent
let's hope no animal rights people will stumble upon this thread
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Old 06-28-2006, 05:00 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

IF you bleed the Tuna properly and then immediatley put the fish in a salty brine (ice + Sea water), is this enough to make it safe to use the meat for Sushi?

What is the added benefits of removing the head, gutting and stuffing with ice.....is it just meat quality or is it safety issues? I'm curious as to the difference in meat quality as you add more and more levels of caring for the fish once it has been boated.
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Old 06-28-2006, 05:05 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

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broadbill-pro - 6/25/2006 8:23 PM

remains to handle the fish.

If you want to do a good job make an incision under the gill plate just large enough to stick the deck hose in, push down on the gill plate and the increased pressure in the cavity will increase the flow of blood. Keep the water pressure going until the blood runs clear. Clean and ice after bleeding. Dead fish are impossible to bleed properly.

I wish there were some illustrations on this. Do you mean to cut the actual gill-plate or do you mean by the throat latch?

I used to cut only behind the pec fins and the tail, but I got more blood out when I cut the throat latch ( I believe that its near the heart). Anyone do that?
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Old 06-28-2006, 09:05 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

Yep, I stick them there and sometimes behind the pecs not long after they hit the deck..make the necessary cuts and ....pull the heart, gills and gutts out, heart sometimes is still beating in your hand.......
Collar and fill void with ice or icey brine....is my favorite if time permits.
Meat turns more translucent.....and tastey for sushi or ceviche.
Experiment, you'll notice a quality difference in the meat!
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Old 06-28-2006, 10:03 PM
     
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Default Re: Should Yellowfin Tuna be bled before icing?

I do a quick cut of the throat where the gill rakers attach, then let it bleed for a couple minutes before throwing in the ice. Thats enough unless you are selling a BF to the Japanese.
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