Author Topic: " Bleeding Tuna?" (Read 13857 times)

Fritz · « **on:** October 30, 2012, 01:52:58 PM »

Guys what is the best method to use to "bleed" a tuna once landed. I cut under the gills and remove them at the same time. But I also see the guys in the Cape cutting out a slot on the tunas head.
So what should I do to keep the meat in the best way?

Prego · « **Reply #1 on:** October 30, 2012, 02:05:45 PM »

We do the same with the gills, have tried cutting the slot in the head but does not make a huge difference on the class kg we catching.

SAfish · « **Reply #2 on:** October 30, 2012, 02:08:48 PM »

Fritz, I saw an article once where they explained everything. The slot on top of the head is not to bleed them but get to the spinal cord. They insert a thick piece of mono or something that will damage/destroy the spinal cord. They bleed the tuna by inserting a blade just behind the pectoral fins. I will see if I can find the article for you.

Fritz · « **Reply #3 on:** October 30, 2012, 02:20:38 PM »

Excuse my stupidity but why get to the spinal cord. Is that to kill it or what. In that case I just give it one over the head.

SAfish · « **Reply #4 on:** October 30, 2012, 02:30:28 PM »

This is a quote from an article I have read:
"The nervous system of tunas must be destroyed by spiking and by using a taniguchi tool. Destruction of the nervous system prevents muscle movement and prevents BTS, where the flesh burns or turns brown. Spiking destroys the brain."

peterblace · « **Reply #5 on:** October 30, 2012, 02:32:13 PM »

maybe this article can help you

http://www.spc.int/coastfish/Sections/Development/FDSPublications/FDSManuals/HLL/HLL4s.pdf

"The nervous system of tunas must be destroyed by spiking and by using a taniguchi tool. Destruction of the nervous system prevents muscle movement and prevents BTS, where the flesh burns or turns brown. Spiking destroys the brain. The brain can be located on a tuna by looking for the soft spot on the head, just between the eyes when looking straight down on the fish"

peterblace · « **Reply #6 on:** October 30, 2012, 02:32:48 PM »

sorry SAfish...I guess we have been reading the same

SAfish · « **Reply #7 on:** October 30, 2012, 02:33:36 PM »

Quote from: peterblace on October 30, 2012, 02:32:48 PM

sorry SAfish...I guess we have been reading the same

tkei · « **Reply #8 on:** October 30, 2012, 02:34:15 PM »

they cut just behind the pec fins. the spinal chord damage is to prevent the fish thrashing and bruising the flesh against the boat. The commercial guys trunk them, removing internal organs etc and pack with ice to get the body core temp down to prevent the browning of flesh etc.

REEFMAN · « **Reply #9 on:** October 30, 2012, 03:15:41 PM »

Here is another article similar to tjhe one already posted, just a bit more detail. It's what the Commercials do to Tuna to keep the flesh good enough for Sashimi...

Fritz · « **Reply #10 on:** October 30, 2012, 03:18:25 PM »

Thanks Tony. Got some good reading to do tonight.

SAfish · « **Reply #11 on:** October 30, 2012, 04:02:33 PM »

Man, now I am hungry for a nice piece of Tuna steak.

REEFMAN · « **Reply #12 on:** October 30, 2012, 04:08:49 PM »

Hmmm seared tuna covered in Sesame seeds with some Kikkoman and wasabi.... hm hm hm

Homie · « **Reply #13 on:** October 30, 2012, 04:11:43 PM »

Quote from: REEFMAN on October 30, 2012, 04:08:49 PM

Hmmm seared tuna covered in Sesame seeds with some Kikkoman and wasabi.... hm hm hm

Will you tjops stop.......

Fritz · « **Reply #14 on:** October 30, 2012, 04:20:12 PM »

Quote from: REEFMAN on October 30, 2012, 04:08:49 PM

Hmmm seared tuna covered in Sesame seeds with some Kikkoman and wasabi.... hm hm hm

You should have spoken earlier. I could have sent you a couple of fillits.

Come to think of it.... I know what I will have for dinner tonight.

REEFMAN · « **Reply #15 on:** October 30, 2012, 04:22:04 PM »

Quote from: Fritz on October 30, 2012, 04:20:12 PM

Quote from: REEFMAN on October 30, 2012, 04:08:49 PM
Hmmm seared tuna covered in Sesame seeds with some Kikkoman and wasabi.... hm hm hm

You should have spoken earlier. I could have sent you a couple of fillits.

Come to think of it.... I know what I will have for dinner tonight.

@$%^&*@!!& you Fritz!!!!

Fritz · « **Reply #16 on:** October 30, 2012, 04:27:17 PM »

Quote from: REEFMAN on October 30, 2012, 04:22:04 PM

Quote from: Fritz on October 30, 2012, 04:20:12 PM
Quote from: REEFMAN on October 30, 2012, 04:08:49 PM
Hmmm seared tuna covered in Sesame seeds with some Kikkoman and wasabi.... hm hm hm

You should have spoken earlier. I could have sent you a couple of fillits.

Come to think of it.... I know what I will have for dinner tonight.

@$%^&*@!!& you Fritz!!!!

Sorry!

Tell you what Tony. You come down for our comp in December and I will have Tuna for you to take home?

Homie · « **Reply #17 on:** October 30, 2012, 04:37:26 PM »

look... I could eat the hind end of a horse right now... so you guys better stop.....

Lenny · « **Reply #18 on:** October 30, 2012, 05:11:29 PM »

Some of the COmms I know and have came across ,use what they call a Reamer , basicly a long sharp spike , its to imobalize the fish like Tkei said . They use a Hacksaw , to penetrate the forehand , and then push the reamer in .
they then pull it into mutton cloth , to prevent further damage , then Ice .

bloody bizniz

Fritz · « **Reply #19 on:** October 30, 2012, 05:31:27 PM »

Thanks guys for all your input. I am finding this very interesting.
I understand why the com. guys do it. Or lets rather say why they go to so much trouble. Us local guys just need to get it of the boat and back to the pozy so that we can have some fresh tuna. I am sure as nuts not going to club the fish spike it then stick some thick nylon up its spine and then bleed it. I dont have the space nor do I have the space to get this all done on the jetski.

I get a huge amount of the blood out by clubbing it and then removing the gils and insides. Short while later its at home and being prepaired to eat. This should be ok shouldn't it?