Hey guys- I am new to the site and fairly new to the BFT game. I fish a 26' Robalo CC out of Scituate, MA (specifically the North River- boat name is "Knotty Girls"), and this is my third season going after tuna. We have had some luck this year boating fish (61" and 62"), and I'm hoping I can draw upon some of the vast expertise out here.
I am good with bleeding, gutting, icing and bagging but would love to know if there is a tried and true "best way" to carve these fish into steaks? We always manage to get the job done, but my current process is far from efficient!
I pretty much use this same method. Repeat it 3 more times and you are left with 2 back-straps and 2 belly pieces. Then I cut into 1" steaks. I'm no pro but it usually takes me 30 to 45 minutes to butcher a fish.
Thank you Cap, great link. I've been scouring the internet trying to find exactly what you sent. Much appreciated and makes me realize I've been making the whole thing way too complicated!
32' Downeast Glen Holland "Fortuna" 20' Aquasport project "in the works"
Home Port
Scituate Harbor
Best Catch
all of them
Occupation
school 1st mate and baitshop
as i learned the hard way of just do it but dont mess up because if you the customers will not be happy at all. but i learned for just watching my uncle and my cousins cut them and then one day i had to cut one it wasnt bad but each and every fish you get better and better you learn which way to turn your knive and trust me i am no pro yet thats for sure but im well on my way
This link used to have a great .pdf that walked you through a very complete way to process tuna commercially. It was overkill for what I do. But it was educational:
Unfortunately, this link no longer works for me (pretty uselss post so far huh?). Fortunately I saved a copy of the .pdf. Send me an email address via PM and I will email you the .pdf.
(that mke this post more useful now, doesn't it?)
I will try to upload it in any case: Seems like it worked....
your cutting will go a lot better if the fish is superchilled to the background with the flesh firmed up.
If you collar the fish, removing head as well as innards you 1) have less mass to chill and 2) can get more ice in contact with the flesh you want to chill and 3) can reduce a low 60" fish into something which can be worked into either a 60" fishbox , or if you remove the tail also a 128 quart cooler. A side benefit is its one less thing to dispose of at the dock.
The other thing is to cool the fish down quickly in a brine/ice solution. Heat transfers a lot faster in a liquid solution than in ice cubes. once you get the temp down it can either stay in the brine/ice or get packed into ice.
"If at first you don't succeed, don't try skydiving"
Join Date
Aug 2009
Location
MA
Posts
121
Boat
2004 Edgewater 225cc, Yamaha F225
Home Port
Merrimack River & Nauset Inlet
It might sound obvious, but a quality sharp knife is absolutely a must. Nothing like a dull knife to slow down the process and make a sloppy mess of a beautiful fish. You've invested a lot of $ getting the fish on the boat, so spend a little more on a nice knife and keep a sharpener handy.
the last instruction in one of those links says to wash and bag the steaks . . . I would refrain from washing down the steaks/fillets if at all possible. Some fish flesh doesn't mind a washing but I think tuna does mind. Just keep her as clean as possible while butchering and try to avoid the hose.
Just my opinion.
Oh, all those little trimmings and mistakes - don't sweat it! Just throw em into a pot of salted water and gently simmer till done, then make worlds best tuna salad out of it.
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