Tuna Processing- Power Slicer

[tunacrazy]

Just wondering if chunked tuna loins can be processed on a power slicer. I vacuum pack all my catches and was just interested if this would work. I would like to be able to get all tuna steaks the same thickness for ease of cooking. I know that hunters will use them on larger game but wondering if tuna is to soft for this to work. Thanks Bruce

[SkeeterRonnie]

it seems to me, it would break apart while trying to slice it. its very soft, and a sharp fillet knife cuts your steaks very easily. One slice usually goes all the way thru the chunk to make your fillets.... i dont think the thickness will be too hard to duplicate... as you only "slap it on the grill for a 3 count on each side"...... I vacuum seal all mine as well. it goes rather quickly once you get the big chunks off the fish.

[SpecialK]

What we do with deer or when we proccess a cow is get the meat to an almost frozen state. Its very firm when it is like this. Use a big ban saw with a thickness guide. I have never used a power slicer since I don't think they would handle bones that well. I am pretty sure if you almost froze the fish so that it was a little more firm that it would work though.

Skeeter Ronnie is right though. A sharp filet knife should do the trick...

[Uncle Russ]

I agree with SkeeterRonnie. The hardest part of processing tuna is keeping it ice cold and clean as a whistle and getting the blood lines out (I have watche this done--have not done it myself--my job is to guard the truck while my betters loin the fish out.) Once you get to that point, cutting off the steaks is done easily with a sharp knife.

Russ

[SkeeterRonnie]

DO NOT rinse off the tuna steaks with water.. does something to the meat regarding taste. i blot the blood off with a clean paper towel, then vacuum seal it.

[MrBill]

Originally Posted by Uncle Russ

-my job is to guard the truck.
Russ

How come I never get a job like that?

[Bret]

Originally Posted by SkeeterRonnie

DO NOT rinse off the tuna steaks with water.. does something to the meat regarding taste. i blot the blood off with a clean paper towel, then vacuum seal it.

fresh water will make the cells in tuna meat explode.. So if you gotta wash it make a bowl of salt water.... otherwise dab it dry w/ paper towel.....

[tunacrazy]

SkeeterRonnie, I agree with you that you should never rinse off the meat before packing into vacuum bags, the extra moisture is a real pain for making good seals with the vacuum packer. I have also started using a light weight plastic bag to put the steaks in before going into the vaccum bag, this helps keep the mouth of the vacuum bag free of any water,blood,meat peices in the area where the seal will be, It could even add a little protection for freezer burn. As far as getting even cut on the steaks maybe a cutting board with a tall toe board on the end,to hold meat frim aginst ,with marks on the cutting board with the thickness wanted would be fine. thanks for the help, Bruce

[gman]

While bluefin tuna fishing with Randy/Sami from Anglers Pro Shop, they were very specific with the captain not to put any water on the meat they said it contaminates the pure meat. He steaked it and put it in the bags without any water touching it

[SpecialK]

Originally Posted by gman

While bluefin tuna fishing with Randy/Sami from Anglers Pro Shop, they were very specific with the captain not to put any water on the meat they said it contaminates the pure meat. He steaked it and put it in the bags without any water touching it

First time we caught tuna in Cabo about 7 yrs ago, the Captain showed us this "no cleaning tecnique. I find that the same thing goes for salmon caught in saltwater... Just not as big of a deal.