Tuna prep as done in France?

Bite Me · 01-26-2006, 12:33 PM

http://www.sportfishermen.com/biteme/Sashimi.pdf

Don't remember were I found this but it is full of information. Some interesting and some I would think is a little over the top. It is a good read and I'm sure that you will find some of it helpful/confusing. It was paid for by the Fench Gov't......go figure?

keeper · 01-26-2006, 01:30 PM

Quote:

Originally Posted by Bite Me

http://www.sportfishermen.com/biteme/Sashimi.pdf

Don't remember were I found this but it is full of information. Some interesting and some I would think is a little over the top. It is a good read and I'm sure that you will find some of it helpful/confusing. It was paid for by the Fench Gov't......go figure?

Killing the nervous system is a good thing to do as it continues to live even when the fish is dead!
It is very easy to do after you take the head off.
You just need to stick a heavy piece of mono or cable down the inside of the spine. This stops the production of lactic acid which can make a difference in quality of the meat.

Bite Me · 01-26-2006, 01:34 PM

Keep,

Is that a common practice among local fisherman?

O-SEA-D · 01-26-2006, 02:16 PM

Yes it is

ancient mariner · 01-26-2006, 03:50 PM

Hi:
I gave a seminar at the Timonium show. I use that info. Most commercials do it to every fish.

What that does is to stop the nervous system from sending in impulses out and shoving ffight or fright messages to the muscles. That stuff just causes a degredaiton to the meat. I think its adrenalin type.

For me, I used 700 pound mono or a stiff wire and run it down the backbone of the Tuna. Just doing that stops all mechanisms in the fish from operating and does save th taste and color of the meat.

If your selling the fish, thats the first thing to do. Second is to get wet paper towels(rice paper is best but EXPENSIVE) and place it on the good side of the fish. Third is never roll the good side over and leave it UNDER the fish.

Use shaved ice. Fill the body cavity FIRST. SLIDE the fish,GOOD SIDE UP into your shaved ice brine and let it get COLD,a.s.a.p.

I din't say anything about heading and gutting,tailing 'cause I figure everyobe know how to do that.

WACKEM N STACKEM
Joseph B...aka...Ancient Mariner

Bite Me · 01-26-2006, 04:05 PM

Ancient,

How about YFT? Would it make a difference? I've always just bledem.

ancient mariner · 01-26-2006, 04:20 PM

Hi:
Any Tuna that gets in my boat or any boat that I'm running gets the same treatment. Bigeye,YFT,Longfin( for my consumption),dog tooth all get treated the same.

The difference in taste is well worth the extra work involved.

People laugh at me when I say, IF I DON'T CATCH IT, I WON'T EAT IT. I know what the fdifference is in taste from a fish house, restaurant and what I've caught.

From a commercial perspective, it's 3.00 a pound for YFT untreated and 6+ a pound for the treatment.

WACKEM N STACKEM
Joseph B...aka...Ancient Mariner

SJLTF414 · 01-26-2006, 05:44 PM

Good stuff.. thanks for sharing!

01-26-2006, 01:34 PM	#3
Bite Me I think Admin is going to let me have this space Join Date: Dec 2005 Location: Wilmington, NC Posts: 2,076 Occupation: Living Life	Spinal Keep, Is that a common practice among local fisherman?

01-26-2006, 03:50 PM	#5
ancient mariner Sit down Shut up And fish Join Date: Jan 2005 Posts: 471	ITWORKS Hi: I gave a seminar at the Timonium show. I use that info. Most commercials do it to every fish. What that does is to stop the nervous system from sending in impulses out and shoving ffight or fright messages to the muscles. That stuff just causes a degredaiton to the meat. I think its adrenalin type. For me, I used 700 pound mono or a stiff wire and run it down the backbone of the Tuna. Just doing that stops all mechanisms in the fish from operating and does save th taste and color of the meat. If your selling the fish, thats the first thing to do. Second is to get wet paper towels(rice paper is best but EXPENSIVE) and place it on the good side of the fish. Third is never roll the good side over and leave it UNDER the fish. Use shaved ice. Fill the body cavity FIRST. SLIDE the fish,GOOD SIDE UP into your shaved ice brine and let it get COLD,a.s.a.p. I din't say anything about heading and gutting,tailing 'cause I figure everyobe know how to do that. WACKEM N STACKEM Joseph B...aka...Ancient Mariner

01-26-2006, 04:05 PM	#6
Bite Me I think Admin is going to let me have this space Join Date: Dec 2005 Location: Wilmington, NC Posts: 2,076 Occupation: Living Life	YFT Ancient, How about YFT? Would it make a difference? I've always just bledem.

01-26-2006, 04:20 PM	#7
ancient mariner Sit down Shut up And fish Join Date: Jan 2005 Posts: 471	SHUA Hi: Any Tuna that gets in my boat or any boat that I'm running gets the same treatment. Bigeye,YFT,Longfin( for my consumption),dog tooth all get treated the same. The difference in taste is well worth the extra work involved. People laugh at me when I say, IF I DON'T CATCH IT, I WON'T EAT IT. I know what the fdifference is in taste from a fish house, restaurant and what I've caught. From a commercial perspective, it's 3.00 a pound for YFT untreated and 6+ a pound for the treatment. WACKEM N STACKEM Joseph B...aka...Ancient Mariner

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01-26-2006, 02:16 PM	#4
O-SEA-D I think Admin is going to let me have this space Join Date: Oct 2005 Location: Newport, NC Posts: 2,922 Boat: 2000 26 Hydra Sports Home Port: MHC, NC Occupation: Telecomm Technician, Freelance Mate	Yes it is

01-26-2006, 05:44 PM	#8
SJLTF414 Master Baiter Join Date: Apr 2005 Posts: 46	Good stuff.. thanks for sharing!