[WIDEOPENBITE]

I learned how to skin and quarter tuna by watching the deckies. Now I think it a waste of time. Tuna up to 40lbs can be filleted just like a firecracker yellow or a rockcod with the right knife (a long, flexible one). I still quarter to remove the bloodline.

Leaving the skin on is preferred for the smoker. I like to BBQ the tuna quarter whole like a tenderloin and then cut into steaks. By finishing the cooking w/ the skin side down, the fish just lifts away from the skin when done.

JMHO.