[JD7.62]

Man, last night I made some BFT sashimi and also grilled some after marinating it in soy and honey and ginger dressing for an hour then rolled in sesame seeds. Ive been to a couple decent sushi/seafood places but MAN was this GOOD.

It melted in your mouth like butter and was just phenomenal.

Now I know most of you blue water guys use BFT for chunk bait for YFT so Im assuming YFT is that much better huh?

Maybe it was the satisfaction of catching them my self from my kayak, I dont know. However, it was the best tuna Ive ever had.

Maybe one of these days this poor kayaker will be able to get out to some blue water and target some YFT and see how much better it is myself.

 

[CatCrusher]

Ain't nothing wrong with Blackfin, yellowfin just has bigger portions. I personally cant tell the difference taste wise.

 

[sailor]

Next time cut out the gills, gut and stuff when if after it bleeds out and it will be even better! Blackfin are very tasty when fresh.

 

[Chris V]

Bleeding is key with any tuna. I personally have no problem with blackfin but so like the larger steaks of a yellowfin

 

[JD7.62]

As soon as I got them up I cut out the gill and stab them in the heart, my dull knife couldnt cut through the throught. And MAN can these guys bleed. On one I must hit an artery, it sprayed blood from bow to stern of my kayak.

My biggest was around thirty pounds or so, much bigger then Fridays fish and I got some decent sized steaks off it.

What are the best cuts to grill and best for sashimi so I will know for the next time? That is if there is a difference.

 

[jim t]

Then make sure you cut out that deep red blood line, when you fillet... I left some on one time just to give it a taste. VERY,VERY FISHY.

I think bad butchering is a big reason some people don't like fish. If a fish is butchered badly it can have a very different, "fishy" taste.

Jim

 

[billin]

Tuna

BFT are ok but you are correct YFT are better and it aint just a size thing YFT grade out higher for a reason its the fat content its like comapring a Ribeye to a Sirloin nothing againt sirlion I eat them as well.

 

[baldona523]

IMO the only difference between the 2 is that the bft is obviously smaller and therefore a larger proportion of the steaks has that white sinewy stuff that is chewy in it. Flavor wise you gotta really try to tell a difference. Anything that fresh is going to be spectacular.

 

[baldona523]

Not to derail, but what's the proper way to kill, bleed, and ice a bft or any tuna? I've always just iced them well and they turn out great.

 

[oxbeast1210]

looks awesome JD Im hoping by the time I get back I can afford a nice boat.
Then we could do some Mothership trips...

is this how u filleted it?

whats the proper way to bleed it out ? I read where u said the gills and heart is that all?

 

[JD7.62]

I cut out all of the red meat.

The method I used to bleed them seemed to work ok, really no blood at all once I opened them up. I gutted them and head them as soon as I got home and packed them in literally forty pounds of ice - big cooler - with ice below them, on top of them and in the gut cavity. They set on ice for about eighteen hours then I filleted them.

Dang Ox, those guys could prep some fish. With those knifes, forget loosing a finger, Id loose a hand. Heck Ive already cut my pinky almost completely off once.

 

[Bo Keifus]

That looks awesome and i dont even like sushi! However I think if i caught my own BFT and new how to make sushi my opinion would change haha! I hope I get the chance to catch one before they're all gone!

 

[jim t]

I cut the gills at the rear of the gill cover on both sides. Smaller fish you can just pull them out by hand.

Tip tail up if you can.

Take a loin dredge cool but still melted butter, and spread blackening seasoning on all 4 or 3 or 2 sides depending on the size of the loin . Throw on a white hot CAST IRON griddle that has been on the Big Green Egg or a gas grill on high for 10 minutes. (Hotter the better) Flip to the next side every 30 seconds till all sides have seen the hot griddle.

Do this outdoors... It will set off your smoke alarms in the house if you do it right.

You can also do it directly on the grill, but depending on the temp of the fish, and the temp of the grill itself it may stick a lot.

It'll be seared to about a 1/8 inch, and rare at the center. Slice to a 1/4 inch. Serve with a little soy sauce dip (add a couple drops of srirachi) and have a little wasabi (even the fake stuff works,... REAL Wasabi is hard to find, but the fake is in the same family{horseradish) and dang tasty) on the side for those that want the real heat.

Jim

But some people don't bleed the fish at all. I figure it cannot hurt.

 

[MillerTime]

Blackfin are a really good eating fish by themselves and would love to catch ine frkm the yak instead of a boat but yellowfin are much better tasting. I am not talking about if you go get some from a seafood market or a restaurant. If you were cutting them up side by side after your trip you would easily be able to tell the difference in taste and color. Don't get me wrong though i would never turn my nose up at eating some blackfin sushi.

 

[billin]

Tuna

One other important step
Never let the flesh come in contact with fresh water it discolors the meat and causes rapid decay which will leave you with a fishy tasting tuna steak

 

[baldona523]

One other important step
Never let the flesh come in contact with fresh water it discolors the meat and causes rapid decay which will leave you with a fishy tasting tuna steak

So no freshwater ice? Can you simply get a bowl of water and pour salt in it, then rinse the fish if you want to remove some blood? How else do you clean it?

 

[Chris V]

I've cold saltwater is ok for rinse. Just lightly rinse off blood and scales and bag.

Do not brine it though with a heavy salt brine like I've seen done or else you will end up with a piece salt-flavored meat.

 

[JD7.62]

So no freshwater ice? Can you simply get a bowl of water and pour salt in it, then rinse the fish if you want to remove some blood? How else do you clean it?

I just laid my fillets on a baking sheet over ice in the cooler as I was filleting the fish. Then I brought them inside, laid them on paper towels and lightly patted them dry. Very little, if any, blood to speak of.