That's interesting and good to know.Bleeding, gutting, gilling, brain spiking, slushing, then icing is all excellent.
Without offending the way others do it, I stopped gutting and gilling my tuna and have seen no difference in the quality of the meat......including firm loins suitable for sashimi.
I do bleed, then slush, then chill. I have a large slush box, and large fish boxes suitable for properly icing. I also end up carking 90% of the fish that are brought aboard my boat. This year that number has been significant. I have found the biggest detriment to the meat quality is fully getting the fish surrounded by ice after they come out of the slush and are packed.
Again, will all due respect to others, this is just the way I do it. I want the highest quality loins I can get because I prefer to eat most seared and raw in the middle.
We've taken Nalu's suggestion (and others) and exclusively net our fish, brain spike, bleed, slush chill, and pack in ice. They're not net shy, and by netting instead of gaffing the fish are surprisingly calm once in the boat and it keeps the boat (and crew) a lot cleaner too. On occasion one will freak out, but since there's no open wound it's much less messy. No need to bonk, just spike, bleed, chill, and ice.That's interesting and good to know.
Does it matter if the fish is going ballistic in the bleed bucket or are you brain spiking or bonking the head before bleeding?
I figured the brain spike or knock on the head was to quiet the tuna from shaking violently before bleeding to keep the temperature under control. Is this correct or does it really matter?
I'm still learning the ropes, thanks for the help,
Many charter boats do not ice their fish. I've seen the results, and they are not pretty.Some old timers look at me like im crazy when I tell them we gut and gill our tuna on the water. I guess some just throw them in the hole and mess with em when they come in...NO ICE even!! I ate some and it tasted the same as the stuff I bloodied the bottom of the boat with. Perhaps we/I are over prepping the fish?
For those that do gill & gut
How many do so without cutting the gills, just grab, twist and rip?