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RiskTaker · 08-21-2007, 04:32 AM

Hey Snookbite:

A picture is always great, a video with some rasta music, even better.

Thanks for the report guys.

Did you get your copy of the Ahi Tuna Poke recipe that Bajakian posted on the forum? If you do, it will be worth your while.

For what it is worth, I like to try a bit patiently for a good head shot gaff but you can't always get it, so no criticism, it is just something I try to do.

If the deck is not frantic with activity, I will slit the gill artery on both sides then give the fish a salt water wash in the mouth until the blood runs fairly clear and the fish is settled down. Then into a salted ice slush if you have enough ice to spare.

For Sashimi, I prefer to let the loined out fish rest for at least 1 day. Store the loins in vaccuum sealed bags and in a salted ice cooler will keep the fish colder than if stored in the refrigerator. If you want to eat it all fresh or for long term straight into the deep freeze. For Tuna I will cut away any blemishes before sealing.

08-21-2007, 04:32 AM	#11 (permalink)
RiskTaker Grander Join Date: May 2004 Location: Pompano Beach, Florida, USA Boat: Porgee Rock Best Catch: A Snapper Occupation: A Varied and Wandering course Posts: 2,226	Cool Report, you pirates. Hey Snookbite: A picture is always great, a video with some rasta music, even better. Thanks for the report guys. Did you get your copy of the Ahi Tuna Poke recipe that Bajakian posted on the forum? If you do, it will be worth your while. For what it is worth, I like to try a bit patiently for a good head shot gaff but you can't always get it, so no criticism, it is just something I try to do. If the deck is not frantic with activity, I will slit the gill artery on both sides then give the fish a salt water wash in the mouth until the blood runs fairly clear and the fish is settled down. Then into a salted ice slush if you have enough ice to spare. For Sashimi, I prefer to let the loined out fish rest for at least 1 day. Store the loins in vaccuum sealed bags and in a salted ice cooler will keep the fish colder than if stored in the refrigerator. If you want to eat it all fresh or for long term straight into the deep freeze. For Tuna I will cut away any blemishes before sealing.