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Keith
 
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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!