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We allway stick them with a knife and bleed them out while they are still kicking.
It allows the heart to pump the blood out and allows the fish to cool down.
Tuna are warm fish and produce heat since they true swimming machine's.
After they bleed out, we put them in a ice slush to really chill them and it this also protects them from he boat ride. Tuna meat can brusie easily.
At some point I might gut them but I hate doing this, since it allows dirty water to come in contact with the fish's internalls.
This is just what we do.....I am sure other have a different procedure
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