In Need of Tuna Meat Cut Guide

[quickdood]

Hello,

I am going Tuna fishing soon mainly for Yellow Fin. I am planning on making this fish into sushi and I was wondering whether anyone knows of a book or a website which shows where different qualities of meat are located on a tuna fish. I remember hearing that the best meat of a tuna is right above the head section but a visual guide would be great. Also I was wondering if anyone knew the name of the tools people use to measure the quality of meat of a tuna. I remember when I sold part of my last tuna catch the person I sold it to used an electronic device to measure the quality and I would like to get one of those and learn how to read it.

thanks!

[Yellowfinhunter1]

Here are some guidelines that the Japanese use

Pacific Seafood Group

[quickdood]

Thanks for the reply. Looks like good stuff. If anyone else has any info feel free to post.

Thanks!

[Lickety-Split]

with a very sharp knife take the filet from above the lateral line with no skin and "chop off the first corner at 45 deg angle. Then using side pressure with the knife at the same angle "mash" the flesh over the blade for paper thin slices and the condoments are up to you.