Blood line in Tuna

[turbor2]

Is there a way to minimize the blood line inside the fish? The last one I caught had a lot of the dark red looking stuff. Thanks.

[cold waters]

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.

[turbor2]

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.

[Andaman Andy]

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.

What fish? How big?

[turbor2]

Tuna 61 inches

[Captain Greg Sears]

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.

[turbor2]

Thanks Greg, Great info I will try it.

[striperfvr]

[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.

[fin-chaser]

Greg,

thanks for the input. I will try this on the next one for sure. Sounds like a good way to go.

Dave

[iguana1]

Greg - got any more info on Brine Bags (what they are)? Thanks