fishon99

I am wondering what handling bleeding techniques people prefer for YellowFin Tuna and Albacore. I generally rake the gills and have never had a complaint. But in doing some research this almost seems to be the least desirable method.

I have seen techniques of removing the whole head to Cutting 2-4 inches behind the pectorel fin to cutting off the tail.

Does anyone "destroy" the brain as soon as they are caught or is this just for commercial boats looking for Sushi grade.

Also any comments on gutting the fish before icing?

Just wondering about different techniques, looking to get the best quality of tuna that I can no sense in not doing everything possible to get teh most out of the fish.

Here is a link to a website I found with a slide show of what they consider the best handling techniques.
http://www.ncseagrant.org/index.cfm?...name=tuna.html

HFS

fishon99,

Thanks for bringing up the subject. I find myself asking your very same question. The link / slide show is very informative.

Thanks,
TR

JerryMate

Great Info, definitly worth a look. Thanks

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fishdoc

Now that's some great instructions...Nice to see that someone wants to take special care of such a trophy. Much of that same process should be done with any fish that you intend to keep, especially any that are on the oily side. Works great for bass also. If you're going to keep a bass, I know it's tough to stop fishing if you're really into them, but if it's table fare you want take the time to at least quickly kill, bleed, and get them cooled. Burying in wet sand works as does covering with towels and keeping the towels wet. Evaporation will cool the meat.

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gman

that is awesome info thanks for posting it

old mud

Fishon: That site is pretty good. I do some things a little different. (This is for Giants)First I harpoon!,Tail wrap (2), Jaw hook and tow forward. You can see the color come back in. Bleeding I do in the water, Sever the lat. Artery,(both sides), slack off the Jaw hook and rake the Gills with the Pike (of the poon) the fish will bleed out this way. When I bring the fish aboard (by the jaw hook and Winch) I will lay it on a Large Offshore Insulated Tuna Bag. Good side up, Not necessary for a fish your going to eat.


Do NOT remove the tail, Also no need to fin it. after the 4" incesion and the chute and gonads removed, Do the slot in the head and (straw out the spine) or Cut off the head or gill plate. reach in and cut out the Gills and liner.(Thin membrane that attaches the gills to the body cavity) Twist the gills untill loose and pul out with Innards attached. Wash out Cavity and skin (salt water) Load with ice and close bag. 1/2 Gallon plastic milk jugs frozen are perfect for this, they are smooth and don't hang up or tear the insides. Also they won't melt and load the inside with fresh water. I use as many as I can get in. They also help hold the shape of the fish for the long ride in especially if snotty.

Just my way nothing in stone, "works for me"

Also you are absolutely right about trying to keep that fish as fresh as possible, After giong through all that time, expense and effort you want the BEST you can get.

Don

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Edgewater_245CC

When I worked a tuna stick boat(quite a few years ago) I was the lucky one to clean/ice the fish. I would bleed the fish(on the boat) and saw the gill plate completely off and cut above the head to get to the spine. The heavier the mono the better to get all the way down the fish. Then cut the membrane around the gills but leave the gills in place. Then made a small cut through the anus and cut the intenstine. If you have a strong saltwater hose you then stick it in the hole you cut in the anus and turn it on. This would flush everthing through the gills. Reach in and pull everthing out. With the gills in place pack the stomach cavity with ice(the gills hold everthing in place). then pack ice around the rest of the fish and zip up in bag. It worked well and was quick. It wasn't uncommon to have days with 3 giants(400-700lb) fish and needed to be quick and efficient.

This easily works with the small ones as well.

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Bryan A.

What is meant by "rake the gills"? Cutting them or ripping them off?

I have reached in with a glove or bare hand on smaller fish and pulled a few gills out to facilitate bleeding. I usually do that with anything large that I am going to keep and eat.

Great topic and good info from all.

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old mud

Bryan: "Rake the gills" is no more than taking a gaff handle or other Instrument and Running it back and forth under the gill plate to open up the blood vessels in the gills. The reason I do it in the water is I am dragging him around (cooling him off) by the tail by two straps(one port, one Stbd.) he stays in the wash and it's easy to reach with the pike.

Don

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