Tuna - How much is left after cleaning?

[edsr]

From the reports coming in it would appear that an average fish is about 20 lbs. When the carking is complete how much of the original 20 lbs. is actually left to eat?

As I understand it there are approximately four chunks of meat on the fish which are useable. The two shoulder quarters are white meat and the two belly, quarters are dark meat. Is the dark meat un-suitable for human consumption? Other uses?

Given that the ride in takes on occasion several hours would it be practical to clean them on the way in and would ODFW bust you?

edsr

[Pilar]

Edsr, the yield on most any wild game or fish is about 50%.

[OceanBlue]

edsr,

I wouldn't recommend cleaning them on the way in. The sport regs are pretty clear and although we've not historically raised any interest from the checkers about our tuna catches, on the 4th when we came in, John had to show the checker every fish in the box. Dunno why.

[Miss B Haven]

Maybe he had a Tuna trip planned the next day and needed to know how many jars to get Jen?

[Threemuch]

The bottom quarters are not dark. The lateral line has dark, nasty meat, best left on the cark. Bottom quarters are just like top, only smaller after you remove the rib bones. The belly meat is light, but very oily and large grained. THis rips off the fish when you peel em, and goes in the can with the skin when I am doing it. I might save some for halibut bait though.

This site, about Tombo Ahi (another name for albies, longfins, chicken of the sea) states 60-65% for large specimens.

Tombo

The table below says 54% and has some nutritional data for albacore and lots of other fishes.

Fish yield table
KB

[ 07-10-2003, 03:33 PM: Message edited by: Threemuch ]

[Gadget Happy]

Last year, my son and I went Tuna fishing and came back with 10 fish. I would say they averaged about 15 -20 lbs.

I weighted the loins after they were cleaned (by a pro) and we had 80 lbs of meat.

PS I had 20 lbs smoked and it was outstanding.

Good luck

Scott