Bleeding Tuna

[thetackletrap]

I'm curious to see how you guys bleed your tuna. I try to do it as soon as possible but this year I'm hoping to have to much fish pulling on rigs before I have the chance to do it.
Also I'd like to see how exactly you do it. I may have some pictures of how I do it but I have to look. I usualy cut along the neck and pull back the head and also slit the lower fins to get the blood flowing. After the head is sorta hanging there I reach in and pull the yukies out with my hand. I don't know if this is the best way but its how I do it. After she is clean, I pack the inside with ice. I'm a big believer in keeping the meat as cold as possible.

Oh Yeh I wouldn't recomend doing this for a tourny. It can really put you at a disavantage. LOL!

[MakoMike]

I do one of two things depending on how much time I have. If I have the time I reach under the gill plate and cut the gills. If I don't have time a quick stab along the lateral line a little behind the pelvic fin does the job, but ruins a little bit of meat. Either way I let them bleed out on the deck before collaring them and packing them in ice.

[TheAdamBomb]

tackletrap,

When we're on the tuna grounds, especially in the heat of a bite, we slit the throat by slicing across the neck from gill to gill. This will cause the heart to pump out quite a bit of blood. You can also grab the gills and slice them, which will also pump out some blood. Once things settle, we gut, collar, and ice them down for the ride home and to the grill!