Lets Talk Eating Tuna - Page 6

ReelDuel · 02-11-2009, 03:07 PM

Quote:

Downtime2 (1/5/2009)I put up yellerfin. Pat it dry, never, ever rinse it with water. Vacuum pack it. Usually don't last long round here.....

As soon as you put the fish in water it begins to break down (decay). If you must rinse your fish pat them dry before bagging them up. It is a great idea to put the filets on ice till they get sorted out, just dont let them sit in water. The guys at the dock will tell you to put them in a water slurry, BS, don't do it. A food saver vacume machine is the best way to freeze any meat or fish.

BILL_MONEY · 02-28-2009, 09:06 PM

I SMOKE AND VACUME SEAL MY BLACKFIN AND I VACUME SEAL MY YF.... WE OWNED A FISHHOUSE IN PCOLA FOR ABOUT 15 YEARS AND WE NEVER RINSED OTHER THAN A FAST DUNK ON YF LOINS DUE TO H2O DAMAGING THE MEAT..... I EAT BOBO'S RAW AS WELL WHEN WERE IN CLOSE CATCHING KINGS AND IF YOU SMOKE THE KING FILETS THEY MAKE INCREADIBLE FISH SALAD LIKE TUNA.... WASABI AND SOY ALWAYS ON THE BOAT WIHT THE SIRIMICHI ( CHILIE SAUCE )....... IF YOU WANT TO GO PREPARED FOR OFFSHORE QUICK MEALS CUT UP THE STUFF FO SIVICHIE AND CARRY A COUPLE FRESH LIMES AND EAT YOUR SHORT FISH FOR LUNCH ( NO EVIDENCE ):angel

fred · 03-01-2009, 10:07 AM

Quote:

IF YOU WANT TO GO PREPARED FOR OFFSHORE QUICK MEALS CUT UP THE STUFF FO SIVICHIE AND CARRY A COUPLE FRESH LIMES AND EAT YOUR SHORT FISH FOR LUNCH ( NO EVIDENCE ):angel

I think they call that "filet and release".

Stressless · 03-01-2009, 10:27 AM

Quote:

Drew Mixon (1/9/2009)this has been posted before, but again...

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

its not a 'glass straw' it's called a saku. it works like a circular cutting tool, with corkscrew extractor. it's stainless steel. once a 'plug' is cut, other commercial buyers use their extractor to examine the marbling of the fish before bidding.

cheers.

drew

Thanks Drew - I posted that a couple years ago = good refresher.

Here's Canned BFT = http://pensacolafishingforum.com/fis...0630-51-1.aspx

I agree with the folks to not put tap water on the meat. Don't matter how nasty the outside is...

The inside should never get 'wet'

Of course the best way fresh is

For those little chunks and other trimmings Wade's tuna dip :

Quote:

Wade?s Tuna Dip

Ingredients:

About 3 pounds Yellowfin Fillets.

3 Bricks Philadelphia Cream Cheese

2 Bunches Green Onions

1-Cup Hellmans Mayonnaise

2 Large jars of diced Pimentos (6 oz. I think)

½ cup sweet relish

1 cup diced jalapenos

½ cup dill relish

Garlic Salt

Cayenne Pepper

Lemon Pepper

Mesquite Liquid Smoke

Olive Oil

Directions:

You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium well??) Take the tuna up and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don?t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it?s feels kinda dry. That will be the cheese firming up again.

That?s it. Hope ya?ll enjoy it.

Wade Hatten

:mmmbeer

Stressless

Nat · 03-01-2009, 11:25 AM

you can open this link and scroll through the photo album

4- or 5 pictures of Frozen Tuna at the Tsukiji fish market

I'm prettty sure they are frozen down to liquid nitrogen temps

not sure how cold that is, but I thinks over 100 below zero

http://www.intrafish.no/global/pictu...icle239186.ece

Greenjeans · 03-06-2009, 12:25 AM

4 and 5 digits for Bluefin.. Dont know much about tuna but you guys are making me hungry. What do these tuna typically sell for on the market?

Would love to catch one someday.

Captain Woody Woods · 03-06-2009, 01:25 AM

why is this thread still alive

02-28-2009, 09:06 PM	#52
BILL_MONEY Senior Member Trigger Join Date: Feb 2009 Location: Orange Beach, AL Posts: 334	RE: Lets Talk Eating Tuna I SMOKE AND VACUME SEAL MY BLACKFIN AND I VACUME SEAL MY YF.... WE OWNED A FISHHOUSE IN PCOLA FOR ABOUT 15 YEARS AND WE NEVER RINSED OTHER THAN A FAST DUNK ON YF LOINS DUE TO H2O DAMAGING THE MEAT..... I EAT BOBO'S RAW AS WELL WHEN WERE IN CLOSE CATCHING KINGS AND IF YOU SMOKE THE KING FILETS THEY MAKE INCREADIBLE FISH SALAD LIKE TUNA.... WASABI AND SOY ALWAYS ON THE BOAT WIHT THE SIRIMICHI ( CHILIE SAUCE )....... IF YOU WANT TO GO PREPARED FOR OFFSHORE QUICK MEALS CUT UP THE STUFF FO SIVICHIE AND CARRY A COUPLE FRESH LIMES AND EAT YOUR SHORT FISH FOR LUNCH ( NO EVIDENCE ):angel __________________ “Opportunity is missed by most people because it is dressed in Overalls and looks like work !!! “ …Thomas Alva Eddison

03-01-2009, 11:25 AM	#55
Nat Senior Member Grouper Join Date: Oct 2007 Location: Foley......AladamnBama Posts: 653	RE: Lets Talk Eating Tuna you can open this link and scroll through the photo album 4- or 5 pictures of Frozen Tuna at the Tsukiji fish market I'm prettty sure they are frozen down to liquid nitrogen temps not sure how cold that is, but I thinks over 100 below zero http://www.intrafish.no/global/pictu...icle239186.ece

03-06-2009, 12:25 AM	#56
Greenjeans Senior Member Trigger Join Date: Jul 2008 Posts: 267	RE: Lets Talk Eating Tuna 4 and 5 digits for Bluefin.. Dont know much about tuna but you guys are making me hungry. What do these tuna typically sell for on the market? Would love to catch one someday.

03-06-2009, 01:25 AM	#57
Captain Woody Woods Senior Member White Marlin Join Date: Oct 2007 Location: Na Kika Rig Posts: 3,364	RE: Lets Talk Eating Tuna why is this thread still alive

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