Tuna Carking

[Mello-Yello]

Does anyone know of a website that shows tuna carking in detail? Preferably w/pictures?

Any specific tricks to the trade? Best cuts of meat?

[OceanBlue]

M-Y Carking could be interpreted many ways. :grin: You talkin' killing/bleeding/cooling? or cleaning/filleting?

Lots o' info on these topics in the archives... Here's one on cleaning - http://www.ifish.net/cgi-local/ultim...;f=21;t=000534

And Mark Mc. has links to all kinds of useful info.

[ 05-01-2003, 09:28 AM: Message edited by: Pilar's Mate ]

[Mello-Yello]

Thanks PM!

I'm just looking for the "back at the dock" information. From removing the fish from it's icy storage to being ready to can it.

[OceanBlue]

Mmmmm... that's when the REAL fun begins.

1) Pull out the bottle of Hornitos
2) Pass it around while bragging about all your fish
3) Unload 1st cooler from boat (with the help of 3 of your strongest friends)
4) Get ready to get greasy!
5) Let the cark and skate begin! :grin:

Let the cark and skate begin!

<font size="2" face="verdana,arial,helv">:shocked: :depressed:

[Mello-Yello]

d'OH! Dunno if this how ya'll do it, but I found this ...anyone see anything they don't agree with?

M-Y

[Popeye]

It's easier to just pull the skin off first (from head to tail) then the rest is correct. When I catch them, I brain spike first (that classifies them sashimi grade) then I bleed them by sticking a fillet knife (vertically) 1" back from the peck fin, half inch below the lateral line (both sides). It will be the BEST tuna you've ever tasted!

[fish assassin]

Hey, the ocean look just like that a couple of weeks ago off Depoe Bay!!
Water temp. was 56-58 degrees and the water was that pretty color blue!
I was only about 7-8 miles offshore!! Wish I had had some TUNA gear on
board that day. I would have tossed a couple of jigs. Wouldn't *that*
have been a rush? To catch a tuna off the Oregon coast in April? :grin: :grin:

-assAssin-

I would kill and bleed them like Poppey sugested.

To separate the loins from the bones Pilar/Puffin method:
Take a box cutter make a shallow cut down the back, behind the gills, at the rib cage and back to the tail. Grab the skin above the gill arch and pull toward the tail until it's off. Run your finger full length down the dark line between the top and bottom loin until you feel the backbone. Take a long blade knife and cut the loins free from the backbone and ribs. Give the rib cage and bellies to Keta :grin:

[ 05-01-2003, 11:03 AM: Message edited by: Keta ]

[Pilar]

You know, I was not going there, but you did......

:grin: :grin:

BTW, she's mine all mine!!!

[Mello-Yello]

:blush:

Pilar,

discard the belly meat

<font size="2" face="verdana,arial,helv">You forgot to add "in Keta's cooler". I like the bellies smoked MMMMMMMM!!!! They are boney and a pain to process.

[Fishplay]

Keta Dude.........Them smoked tuna bellies is Maaaahvelliss!!

My favorite part of the fish. Must admit never ate sashimi though.

[Pilar]

Keta, give credit for the boxknife thing to Threemuch, his idea. Sure is easier than trying to use the point of you 8" dexter russel filet knife.

I would add that the condition of the fish is the biggest issue with carking tuna. You must bleed and cool them properly to get quality meat. They are hot inside, 90 degrees or better, when they hit the boat from the energy burn of the fight. Handline fish are not as hot because the fight is much shorter. Stand up fish on light gear are very hot and may need to be cut open to cool properly. A fish left in this state to sunburn on the deck will be in poor condition at the cleaning station. This is the common practice down south in the land of fruits and nuts. I wonder how those fish eat.

When you land one, immediately cut a slit from 1/2" above where the pectoral fin attaches to the body ( cut above the notch in the side of the fish along the lateral line) and towards the tail about 2". Basically I jab the knife into the backbone and pull the handle towards the tail with the tip stuck in place. This should result in a gusher of hot blood.

Then spike the fish and toss it in the cooling tank. We also tried letting it bleed on the deck and then cooling it, that works too. Cool each fish in a mixture of (5) 10# blocks of ice, 2 bags of shave ice and 5 - 10 gallons of seawater. You can fill the cooling tank with fish but remember to remove them after 15 minutes to make room for more.

Pack the cooled Tuna in ice. And keep adding ice as the day goes on. Caution ... an uncooled tuna wil burn it's own weight in ice and not get cooled off internally. Use the tank and the water transfers heat much more efficiently.

When you clean your tuna it should be very cold and stiff. The meat should be firm and clear with no huge bloodclots. Watch out for yellow rings on the fishes skin and on the meat. The small yellow rings indicate that the fish was not properly cooled and can indicate possible Scrombroid poisoning.

A fish treated in this way is very easy to clean. Just outline the skin along the upper and lower fin line and rip off the hide. Then quarter the filets. If the fish is cold and hard enough you can do this with your bare hands by pressing your finger into the lateral line and running it along the backbone. Finish cutting the filet away with a knife. The filets go all the way to the nose on the back loin. The bottom loin is very fatty and I cut away all of it in a line from the anus to the pectoral fin and discard the belly meat.

The amount of oil in these fish is amazing. You'll find that out when you rip the skin off.

Hornitos makes all of this much easier. It also helps to have Jen there as she always seems to know just what to do for each guy cleaning fish.

[ 05-01-2003, 12:56 PM: Message edited by: Pilar ]

[OceanBlue]

:shocked:

Pilar - SHHHH!



What he means is... I've been known to offer a swig of tequila, wipe the sweat off a brow, bring a plastic bag for that next back-strap or arrange for have an ambulance crew come and "assist"... :grin:

[Pilar]

Keta, that stuff is so greasy. [img]graemlins/1zhelp.gif[/img]

[Pitch Pocket]

The bellies sound like crab or shrimp bait to me. Ever tried it?