cutting tuna

[Toby]

I am not very good at cutting up the tuna. I haven't kept many so I'm still learning. Does anyone know if there is somewhere that will cut and package them for you, like deer?

[parapapam]

Yes there is such a place... my house!!!

Here is a good guide. I don't follow all these steps since my aim is the dinner table and not the Japanese sushi market. But it will give you a ood idea:

http://www.spc.org.nc/coastfish/fishing/Sashimi_E/Sashimi.pdf

Mike

[fishahn]

after a couple fish it gets pretty easy. the upper quarters are much easier than the lower quarters though. I like to make the cut down the middle of the fish first, right under the side fin, the blood line is right there, then I'll cut it down from the top and usually get one large slab, cut away the blood line, then I'll skin it and bag it, fine tune them as I cut into steaks etc.. the lower quarter is a bit different technique and takes a bit more effort and practice!

[outnumbered]

Here is a good homemade video on cleaning tuna, not me just found it out there. Should work on small bluefin

http://www.youtube.com/watch?v=tb-jNxvSSrU

[parapapam]

Here is a good homemade video on cleaning tuna, not me just found it out there. Should work on small bluefin

http://www.youtube.com/watch?v=tb-jNxvSSrU

I've never seen this "scalping" technique. I don't ever remove the top and bottom of the fish. I wonder if it would work this well on YFT or BFT.

I also find the skin thicker and easier to remove on the LFT as seen in this video than skinning a YFT or BFT. The flesh also seem to seperate from the bone easier on a LFT....... just my observations....

I used to try to remove a full loin in one big "log" or quarter of the fish.I found this difficult on bigger fish. I started to cut down the back bone, stop, chunk off a "cube" of loin that is the size of a one gallon ziplock bag (gee why use this measurement?). Then I would continue down the back bone for the next "cube" or gallon ziplock size.... until I hit the tail and finish of the loin. This was quicker for me than trying to cut the full quarter off the fish in one block. And it all ends up in bags in anycase....

Mike

[Toby]

Thanks for the info, I'll just keep practicing. Another question- How long will vacuum bagged tuna keep on ice or in the fridge?(#$119)

[fishahn]

good point parapam, I do this at times also, and do agree it is a bit quicker, one other thing I forgot to mention is I always try not to touch the flesh to any exposed surface, I'll pull the cut piece and lay it down on the skin side, then skin it and place in the bag without touching any of the meat to any surface. it helps to have an extra person just holding the bag and ziplocking it. I never rinse any of my fish while fileting it, unless I have a bucket of fresh clean saltwater, which usually isnt the case with my tuna filet sessions.

then prior to eating it, I'll sometimes clean off the edges, this way its nice, clean and fresh. also keep it packed in ice, am lucky that we have a walk-in cooler in our restaurant, so I keep it in a cooler packed in ice in a walk-in fridge. keeps it super cold and fresh. really like to eat it sushimi style(thin raw slices, with seaweed salad, fresh ginger, wasabi and soy sauce.) its unbelievable!

[Rhumbline]

I'm in desperate need of a good set of knives for filleting tuna.

Does anyone have a recommendation of what knife (or knives) to buy and where to get them?

All my knives are too small and dull.

Thanks.

[bearboat]

a nice, sharp dexter russell will be fine.

When you get addicted to slicing go to www.korin.com and get the real thing.
Give them a call and they will be very helpful.
make sure they sharpen it for you before they send it.

ps. I think the preping of the tuna is more important than the slicing. see all the good threads on tuna bleeding, icing and prep.

[sage fly guy]

Wihtout getting silly, Dexter Russell covers about any knife you will ever need.

chris

[bearboat]

--125-3 Silly!

It's all silly Chris!!

After boat, gear, gas, and heartbreak a flat sided sushi knife is a small additional expense.

IMHO
The D/R is much better for butchering.
The Japanese knives knives are very brittle and will snap.
They are, however, much better for sushi slicing than D/R.

[fishahn]

nice pics bearboat, making me hungry and craving tuna!!