Nice set of twins!!

[OffshoreAngler]

You gotta love a blown forecast!!

Another great day courtesy of Ocean Lures......

[SamRiley]

Why the full slice on the belly?

[OffshoreAngler]

Slice the belly, cut the anal tube, cut the throat, remove the guts...pack full o ice.

[Slamdance]

That's the way I do it too. No sense in taking the chance of having the guts start to deteriorate the flesh with digestive juices. Since I'm not selling, there's no upside to keeping the digestive tract (weight) in the gut.

[soundownsam]

The pros cut the gill plate, cut the vent and don't ruin the toro.

sam

[Slamdance]

You're not ruining the toro by getting the guts out, especially if you're not selling the fish. What you are doing is saving the rest of the meat. The "pros" don't gut them 'cause they get paid by the pound.

[SamRiley]

I do what Sam does to. Just wondering, thats all.

[soundownsam]

You're not ruining the toro by getting the guts out, especially if you're not selling the fish. What you are doing is saving the rest of the meat. The "pros" don't gut them 'cause they get paid by the pound.


No you ruin the toro by cutting it and dragging the guts across it. By cutting the gill plate and pulling the guts out from above you never break the protective coating around the belly meat. Try slitting the belly on a commercial boat and you'll be lucky to go home with your guts still intact.

sam

[OffshoreAngler]

If I have a good amount of ice ,,,,and time I cut a hole in the gill plate and pull the guts out never touch the belly. I do that to cool the fish asap. On a smaller fish the toro isn't much to protect. Large fish....different story.

[Codfisher]

The pros cut the gill plate, cut the vent and don't ruin the toro.

sam

Thats the way I do it...once the the vent is cut the innards pull out in one pile. Stuff the cavity with ice and you are good to go.

[SamRiley]

I guess some people value the belly more, that's all.

[Capt. John]

I always cut the belly on smaller fish as well as I'm not selling fish. I get the idea of saving the toro. But if you do it by pulling the guts through the throat how do you go about filleting the fish and still save the belly? Do you work in on each side along the lateral line and keep the belly whole ? Does anyone know a good web site or such on directions on how the pros fillet a tuna out? Would like to see it done by someone who really knows thier stuff.

[Codfisher]

Capt John I basically do what you described. Cut down the lateral line and fillet from the middle to the edge ending up with four slabs (2 from each side when finished.) Steak down the Cho and leave the Oho in a slab. Pieces toward tail end and head meat I chunk for kabobs. Very easy and quick to do and little to no waste .

[SamRiley]

Slice the belly, cut the anal tube, cut the throat, remove the guts...pack full o ice.

I still find it odd that you did not answer the question from the start. There are ways of doing things and there are reasons why.

[Albiemanmike]

Found this while looking for something online that shows how to properly butcher a tuna after capture. This is straight from japan and although it is a very large tuna I think the same applies to the smaller variety.

http://www.sakanaya-group.com/01sushisen/video/maguro_high.wmv

[tunafishdeath]

I still find it odd that you did not answer the question from the start. There are ways of doing things and there are reasons why.

Mike, This guy has a real hard on for you buddy! Must be one of the "pros"

[OffshoreAngler]

I still find it odd that you did not answer the question from the start. There are ways of doing things and there are reasons why.

Odd I didn't answer??
"To gut it and pack it full of ice quickly, if there is no or little ice better to have it gutted" "With time and ice slice cut a hole in the gill plate, slice the tube and pull the guts through"......Check back on the posts it was answered.

[Tunawarrior]

Brilliant video!

[SamRiley]

I always cut the belly on smaller fish as well as I'm not selling fish. I get the idea of saving the toro. But if you do it by pulling the guts through the throat how do you go about filleting the fish and still save the belly? Do you work in on each side along the lateral line and keep the belly whole ? Does anyone know a good web site or such on directions on how the pros fillet a tuna out? Would like to see it done by someone who really knows thier stuff.

On the small fish ( all that I have known ) I treat the belly as a loin so to speak. Imagine removing both lower loins connected and then chopping the belly out at the thin rib sections. There is great meat to be found if you take the time. It's Fall. The fish are on the feed and their bellies are fat. Enjoy or ruin as you see fit.

[OffshoreAngler]

Sam Riley
Quote
"Enjoy or ruin as you see fit"

Wow.

[tunafishdeath]

Sam Riley
Quote
"Enjoy or ruin as you see fit"

Wow.

like i said boingoin

[Frankie G]

No wonder Mike never posts anymore. Whenever he does, the board jumps on him like bees on honey.

[OffshoreAngler]

You got it Frank. I have limited my posts due to the amount of time I spend putting up with BS like this.


Moderator as defined by wikipedia....

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Ruin it as you see fit... --124-3 Great Job Sam!

[SamRiley]

Miscommunication that got out of hand. I am sorry for my part. Thread closed.