Grading Blue Fin Tuna????????????

[stressrelief 28.5]

Could someone explain the process of grading Tuna? Tests- What they are looking for-Ect. Thanks -Merry Christmas and Happy New Years.

[Tunaman40]

I belive the buyers are looking for fat and oil content along with color, temp, texture and any obvious bruising. Done via a core sample or some buyers will cut the tail off and "test" the cross section. Only the best tuna are used for sushi.

[stressrelief 28.5]

Thanks for responding I knew about oil and fat content . I did not how ever know about brusing and temp. Anything else anyone knows of. Thanks again.-------Frank------------

[Big Jay]

Thanks for responding I knew about oil and fat content . I did not how ever know about brusing and temp. Anything else anyone knows of. Thanks again.-------Frank------------

Color of the skin as a result of direct icing etc. That's why guys rice paper them up before they hit the ice.

Texture is very important. If the meat has been exposed directly to freshwater it becomes "mealy". That's why you'll see the big boys with a gill plate removed as a hatch to pull the guts out and thats IT. Big boy's do not get collared. If you collar them it opens up a section of meat to the ice/water that can actually wick the bad stuff throughout the fish.

Guys will even inspect the stomach cavity to make sure there are no serious cuts in the lining of that area. Cuts in the lining allows water to leak into the best parts of the fish...the "Toro" cuts which is the underside on the belly.

[bigfishhulin]

Hopefully this is a picture of a sample that graded out well.

[bigfishhulin]

Wow, I can't believe I figured out how to post a picture! As I was saying, that fish made the mark!

[bisquit]

"Big boy's do not get collared"

What does that expression mean? I've never seen a BFT handled so I'm not familiar with the lingo.

Also, what does "the "Toro" cuts" mean?

[Procastinator]

You will get your top dollar for a fish that looks like when you take it out of the bag, it would swim away if it hit the water. Bluefin fight to exhaustion and build up lots of lactic acid, and their flesh heats up as if they are warm blooded. If the fish isn't allowed to calm down and cool off before being bled and killed, the flesh will be termed as being "Yake" by the Japaneses buyers and be worth little or nothing. In the best case scenario, a giant should be mouth gaffed or secured with a swimming hook and towed behind the boat for a good 30 mins. After the fish regains it's color, it should be bled by piercing the artery behind the pec fin, and allowed to swim until it calmly dies. Bring the fish gently aboard on a padded surface and spine the fish to assure the muscles are relaxed completely. Remove the topside pec fin to indicate which side should always remain up when the fish is being handled and shipped. Carefully gut the fish by making a three inch incision at the **** and remove the gills and viscera through the gill plate. You can saw off the gill cover for easier access.

After your fish is cleaned and flushed with salt water only, pack the body cavity with ice, place in a bag with salt ice brine, and take her to the dock.

The buyers are looking for cherry red clear flesh, with preferably a high fat content. Money is lost when the fish is not properly handled or has a lot of harpoon and gaff damage.

These fish are hard to come by so, it is in everybody's interest that they be handled with the greatest of care. When proper care is taken , you will receive top dollar , especially when there are many other not so well cared for fish on the auction block.

[Sea Draggin]

Wow, I can't believe I figured out how to post a picture! As I was saying, that fish made the mark!

Jim,
Did yall get one this year?

[waterman482]

Go to a comm dock and watch a longliner unload! i should take a video camera with me the next trip and film how to dress a tuna or sword! seeing alot of rod nreel caught fish and the shape they are in really makes me cringe. All the guys i work with are pretty rediculous when it comes to butchering fish! Someone should write a book or do a how to video that would help the average fishermen.95% of fish i've seen caught on rec boats are hacked up and mishandled so bad its almost ashamed.