Cleaning Tuna

[Threemuch]

I have heard a couple comments about difficulty cleaning albacore, and thought I would offer my advice, since it shouldn't be hard.

Cut 1/4 inch deep all the way around the fish. Grab the skin behind the pectoral fin, and pull, The belly will rip out with the skin, but that's OK, you can take it off later, or save the whole skin and belly section for crab bait. Make a cut above and below the red meat along the lateral line. YOu should now be able to lift each loin out by hand. You may need to cut ribs off or help the loin off the bones with you knife, but they should peel right off the bone. Flip fish and repeat. Easy. No more than 10 minutes a fish, 5 with some practice.

If you try to fillet it like a salmon, you will destroy your knife and darn near kill yourself, as well as waste a ton of meat. Good luck!

Will demo for anyone who invites me as crew.

KB

[8knots]

Thanks for the post on cleaning tuna. It will be a big help for next year's trips.

Lots of good recipies on the site. Almost need a board just for that as a quick reference. The new marinate that I tried this year was a tangerine marinade from Trader Joes. It has all the good stuff in it and tuna just soaks it up. I liked it so much I got six bottles of it. Also like it with just soy, lemon, olive oil and pepper. Soak for several hours and grill. Last week I cooked some quickly in the frying pan after drizzling with olive oil, some Hawaiian soy based sauce and pepper. Outside was crunchy and spicy and the inside was moist.

[Lepper]

i'll invite you if I ever go.... I Want a flat day to go in my little 19' stryker.....
dave