on board handling of sashimi grade tuna

[TonyNJ]

For anyone interested in getting the most out of their tuna.

http://www.spc.org.nc/coastfish/Fish.../Sashimi_E.htm

Click on the PDF file on the bottom of the page.

Tony

[Offshore Custom Tackle]

Capt.
My cousin imports tuna from all over the world, He hooked me up with one of these manuals a few years back.. What a big difference in meat quality. Instead of the meat being red its a nice lite pink color.. The other trick he told me was to soak the fish in a salt water brine for a few hours before storage..

Thanks for the great post.

[Bowed Up]

great post tony