What is the tastiest fish?
- Thread starter Dorado75
- Start date
We used a tool similar than the one here, it was made from reinforced steel rod, the point sharpened for penetration.
The tuna have a soft spot in the middle of their heads (most fish have the same)
There is a method to bleed the fish prior to using the 'kill' method...prick the fish under his pectoral fins, close to the bone (theres a certain spot) prick the fish between his pelvic fins (dead center, theres an artery there too)
With the fish now on his side, cover the eye with your hand hold the gill plate and drive the spike into his 'brain' at 45 degrees to the lateral line, holding onto the fish.
This will effectively touch the nerve and stun the fish to silence, allowing the blood to exude from the 'pricks' made in his flesh. the fish will flutter and kick his last breath and will be left motionless, mouth wide open, bleeding.
At times with bigger Big Eye Tuna the fish is 'stroked' from head to tail, allowing more blood to escape the body.
A good time to bend over and get a mouthful of fresh Tuna blood
Note this method particularly used on Big Eye and Black-fin.....as their flesh is more valuable than the Yellow fin which is graded as a tougher, drier meat and has little monetary value to the Japanese Sashimi market.
http://www.diffen.com/difference/Sashimi_vs_Sushi
The tuna have a soft spot in the middle of their heads (most fish have the same)
There is a method to bleed the fish prior to using the 'kill' method...prick the fish under his pectoral fins, close to the bone (theres a certain spot) prick the fish between his pelvic fins (dead center, theres an artery there too)
With the fish now on his side, cover the eye with your hand hold the gill plate and drive the spike into his 'brain' at 45 degrees to the lateral line, holding onto the fish.
This will effectively touch the nerve and stun the fish to silence, allowing the blood to exude from the 'pricks' made in his flesh. the fish will flutter and kick his last breath and will be left motionless, mouth wide open, bleeding.
At times with bigger Big Eye Tuna the fish is 'stroked' from head to tail, allowing more blood to escape the body.
A good time to bend over and get a mouthful of fresh Tuna blood
Note this method particularly used on Big Eye and Black-fin.....as their flesh is more valuable than the Yellow fin which is graded as a tougher, drier meat and has little monetary value to the Japanese Sashimi market.
http://www.diffen.com/difference/Sashimi_vs_Sushi
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Dr halibut hoffman
Moderator
Who thought one could drown a tuna?
This is me friends drowning another fish..If its dispatched correctly, super fresh and you have some kikkoman ready, no one cares how badly you cut up the sashimi or where you serve it Sometimes the fish are biting and there is no time for doing dishes... or cooking..
This is me friends drowning another fish..If its dispatched correctly, super fresh and you have some kikkoman ready, no one cares how badly you cut up the sashimi or where you serve it
Sometimes the fish are biting and there is no time for doing dishes... or cooking..Dr halibut hoffman
Moderator
A chef friend of mine, who has a Peruvian wife, says the best fish he has ever had is blacktail done in a ceviche. When he goes fishing he takes a jar of ceviche mix with and he catches one to fillet and eat for breakfast right there.
lime juice it cooks the fish nicely.also spotted grunter in that south american peruvian brew!!!!!van os op die jas.ons vat baie 2 elwe.fillet by see.dun strippies.bietjie soya taba sco worcestergrowwe sout peper koljander.was hom rou af in keel met koue bier en brandy coke op ys.
