On 4 Jul 2005 03:31:00 -0700, "Keith" >
wrote:

>Here's how to process a freshly caught tuna. Should work fine for other
>species as well. Kill the fish by feeling around for the soft spot
>midway between and a little aft of the eyes. Stick an ice pick or other
>spike into this area a a 45 degree angle to destroy the brain. If the
>dorsal flexes erect, the jaw falls open and the fish is motionless
>after his, you've been successful. If not, try again.
>
>Remember that since you caught the fish, that biochemical clock is
>ticking, and the quality of the flesh is constantly degrading. If you
>want really good quality sushi fish, you need to destroy the intact
>spinal cord as well. Cut an L shaped wedge out of the head to expose
>the brain, then run a length of 300# test monofilament down the entire
>length of the spinal canal. This will stop all the biochemical
>reactions coming from the active spinal cord.
>
>Next you have to bleed the fish. This removes a lot of the lactic acid
>built up during the fight. If you don't do that, the fish can turn
>mushy. You need to do all this ASAP after catching the fish, while the
>heart is still beating.
>
>Make 1" cuts about 2-4" behind and in line with the pectoral fins on
>both sides. Slice into the whitish membrand between the red gill
>filaments and the grill collar 2/3 of the way to the throat on both
>sides. Make one cut a few inches away from where the tail starts on the
>bottom of the fish. All of these cuts should bleed freely... if not try
>again.
>
>Getting all that blood out also cools the fish. Now you need to bleed
>and flush the fish with either seawater or fresh water for 10 minutes
>or so. Obviously don't hang it overboard in the water if there are
>sharks or other predators around! Now you can gut and gill it, and get
>it on ice ASAP... don't bang it around or lay i on the deck, please.
>
>Sushi time!
I don't know if I'll ever need to do this, but if I do, the
instructions are AWESOME!