Tuna prep as done in France?

[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?

[keeper]

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]

Keep,

Is that a common practice among local fisherman?

[O-SEA-D]

Yes it is

[ancient mariner]

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]

Ancient,

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

[ancient mariner]

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]

Good stuff.. thanks for sharing!