30Kg Tuna

[major Mitchell]

What do you do with a 30kg (66lb) Tuna?

You cant freeze it and you can only give so much away to friends.

What can you do with the rest? Preserve, smoke and freeze, berley or bait.

Just need to know for when I catch one thats over the normal meal size fish I usually get!

Major

[Double D]

Can it! Canning tuna

BTW, I always liked the term "berley", much more elegant than "chum"

[flatbottom]

What do you do with a 30kg (66lb) Tuna?

You cant freeze it and you can only give so much away to friends.

What can you do with the rest? Preserve, smoke and freeze, berley or bait.

Just need to know for when I catch one thats over the normal meal size fish I usually get!

Major

I will pm you my address....send loins air mail

Check into your local resources. You might have a buyer or donate to a charity. Read / learn T2o preserve the freshly departed and gather the necessary equipment, supplies. Ice, knife, wire for pithing, paper, large coolers for flesh, your hot sun will deteriorate the flesh rapidly. Our grillin and chilln forum has many recipes you can satisfy your appetite with.

[Talbot29]

Take the big loins and vacuum pack them. The trick is to not get any fresh water on the meat and make sure they are as dry as possible when you put them in the bag. Patting them down with paper towels works great. Make sure you use as large a loin as possible - do not cut it into steaks! A good vacuum packer will remove all the air from the bag - that's what you need. When you are ready to use the meat. Shave 1/8-1/4" off all around the loin. When I do it this way you would think the tuna was fresh from the sea. When you first take it out of the bag it might smell a little and be a little brown. When you cut that little bit off all around - all that decomposed meat is now gone and you are left with the good stuff. You can now cut the remaining loin into steaks. I know nobody will believe this but I have prepared tuna this way that was in the freezer for a little over a year. I did have to shave closer to 1/2" off - but it was good.

[JOE_DIRT]

Can it! Canning tuna

I second this idea. We did it this year and it's the best I've had.

[Russell A. Jost]

Take the big loins and vacuum pack them. The trick is to not get any fresh water on the meat and make sure they are as dry as possible when you put them in the bag. Patting them down with paper towels works great. Make sure you use as large a loin as possible - do not cut it into steaks! A good vacuum packer will remove all the air from the bag - that's what you need. When you are ready to use the meat. Shave 1/8-1/4" off all around the loin. When I do it this way you would think the tuna was fresh from the sea. When you first take it out of the bag it might smell a little and be a little brown. When you cut that little bit off all around - all that decomposed meat is now gone and you are left with the good stuff. You can now cut the remaining loin into steaks. I know nobody will believe this but I have prepared tuna this way that was in the freezer for a little over a year. I did have to shave closer to 1/2" off - but it was good.

Ditto the above. we have vaccum packed tuna and it works very well for a couple of months.

[tacklebuster]

After you dry it off as much as possible put it on a cookie sheet lined with plastic wrap and put it in the freezer for 1 hour or so. This makes sure all the moisture it the meat stays. This makes a huge difference.

[Shore Thing]

I'm with Talbot29. Get a food saver.