How do i keep a tuna fresh for the table?

[kjwolf]

I've got more lures, rods and reels than i can fit in the truck, boat is fueled and ready for trip #1 for BFT.

Should I be fortunate enough to boat a legal (hoping for something in the small/medium range) how do I assure a fresh fish. Most of the pictures on the site show no belly cut, I understand why being a sushi addict...can someone shed some light on how to best process a tuna once it hits the deck.

Thanks in advance

PS any pointers on where to start fishing is also appreciated..not looking for lat/lon but depths would be helpful

[KAISER]

this is the guide

[SportFishStaff]

Ice, Ice, Ice, Ice, Ice, If you think you have enough ice bring more.
We killed for the table not for sale. I've been a mate, had my own fish cleaning business, chef and my own seafood market.
When a tuna was caught,

try to make the fight as short as possible,

Head shot with the gaff,

Try not to let them flop on the deck, cut the throat latch

We would put them in a fish box that was sea water, and ice and let them bleed out

when things calmed down we would make an incission around the anal vent, cut one side of the gills out and reach in and clean out the cavity, with the throat latch cut you can bend the head back so you can reach in. (we cored alot of them for room but for opictures head on is the way to go)

Then we pack the cavity with ice and bury the fish in Ice.

The key is to bring the core temp down as quickly as possible.


Once again this is not for commercial sale but for your own table

Thanks Tim
PS don't forget the ice.