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#1 | |
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Master Baiter
Join Date: Aug 2008
Location: Somers, CT
Posts: 49
Credits: 1,363.3
Boat: Yellow 225 Aquasport Ospray (Nessesary Expense)
Home Port: Weymouth,MA
Best Catch: My Wife
Occupation: Auto Instructor
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Blood line in Tuna
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#2 |
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"If at first you don't succeed, don't try skydiving"
Join Date: May 2008
Location: Portsmouth, NH
Posts: 120
Credits: 1,827.1
Boat: 18' seaway
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they all have a blood line... so unless you are going to engineer them you cant get around it.....
now properly bleeding the fish quickly probably helps the cause... but the dark meet is just a different kind of muscle all together. |
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#3 |
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Master Baiter
Join Date: Aug 2008
Location: Somers, CT
Posts: 49
Credits: 1,363.3
Boat: Yellow 225 Aquasport Ospray (Nessesary Expense)
Home Port: Weymouth,MA
Best Catch: My Wife
Occupation: Auto Instructor
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Is there a vast differance from fish to fish? I landed 2 this year, bleed them out the same and the 2nd one had 8 inches around the spin that was useless. Just wondering if I did something wrong.
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#4 |
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Crab mustard is good
Join Date: Dec 2005
Location: Phuket Thailand
Posts: 629
Credits: 2,121.8
Home Port: Chalong Bay, Phuket, Thailand.
Occupation: Fishing Guide
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#5 |
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Master Baiter
Join Date: Aug 2008
Location: Somers, CT
Posts: 49
Credits: 1,363.3
Boat: Yellow 225 Aquasport Ospray (Nessesary Expense)
Home Port: Weymouth,MA
Best Catch: My Wife
Occupation: Auto Instructor
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Tuna 61 inches
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#6 |
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Anthony's Ark is a blowboater
Join Date: Jan 2009
Location: Scituate Massachusetts
Posts: 344
Credits: 2,087.7
Boat: Fortuna
Home Port: Scituate Harbor
Best Catch: All of Them
Occupation: Fishing
Blog Entries: 7
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I have noticed that when we take a long time getting the fish to the boat, and or letting the fish slap around on the deck without killing it quickly. The meat can be soft and appear bloody. We always slice the gill membrane, remove gills and remove the guts and heart immediately while the heart is still beating. Make sure you reach in and remove all the body cavity membrane to let the blood flow from the muscle. we also keep the fish from slapping the deck and keep it wet. after you take a few pictures put the fish in a bag ( I sell Brine bags for $50) or a cooler that can hold water and brine it with saltwater and Ice (Brine) until you get to the dock. When you butcher the fish quarter the loins and remove the blood line with two cuts at a v, no need to remove 100% of the blood line you can do this when you trim your steaks. Refrigerate skin down for 24 hours to let the blood flow to the skin side. After refrigeration steak and trim the loins and freeze or eat.
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#7 |
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Master Baiter
Join Date: Aug 2008
Location: Somers, CT
Posts: 49
Credits: 1,363.3
Boat: Yellow 225 Aquasport Ospray (Nessesary Expense)
Home Port: Weymouth,MA
Best Catch: My Wife
Occupation: Auto Instructor
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Thanks Greg, Great info I will try it.
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#8 |
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Master Baiter
Join Date: Aug 2008
Posts: 48
Credits: 1,172.4
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[QUOTE=Captain Greg Sears;607776] Refrigerate skin down for 24 hours to let the blood flow to the skin side.
I've gotta try this..Thanks for the tip. |
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#9 |
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Anthony's Ark is a blowboater
Join Date: Apr 2008
Location: Gateway To Cape Cod
Posts: 252
Credits: 2,268.5
Boat: 33 Wellcraft Coastal
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Greg,
thanks for the input. I will try this on the next one for sure. Sounds like a good way to go. Dave |
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#10 |
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Crab mustard is good
Join Date: Oct 2006
Posts: 618
Credits: 2,554.0
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Greg - got any more info on Brine Bags (what they are)? Thanks
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