Bleeding fish

[Slinger]

I hear that the best way to keep the tunas in prime shape is to bleed them immeadiatly, same for bonito and blues. I`m primarily interested in bonito, how do I go about this? I can`t help think the bonito I catch would be better off instead of just stuck in the fish box all the way home.
Slinger

[Soundking]

Depends on how hardcore you want to get. For the bones, I think you should be fine with three slices. One, a deep slice just behind the pectoral fin connection. Another at the base of the tail, an inch or so in front of the caudial fin. The last one, cut the throat latch and the main artery that pumps the blood into the gills and head. Pack the bled fish in ice and you're good to go. Marinate in Maui Mountain and grill 'er up.

[Bob Parsons]

Anytime I plan on keeping any type of fish, I have a couple of 1/2 gallon bottles that were filled with water and frozen. Keeps the cooler chilled and chills any fish. As far as bleeding. Try to cut through the gills where they meet under the jaw.

The hard part will be catching one in the first place :D

[Mark Cahill]

just cut through and let the fish's onboard pump take care of the rest.