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Fishing Tutorials by Members Thread, Proper Way of Bleeding and Cleaning Sashimi grade tuna in Fishing Related; Yea i have my BIG PELAGIC bag and 2 40 gal holds that i fill with ice for the kill ...
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Old Feb-23-2009, 02:06 AM   #13
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Name: Jesse
Age: 31
Vessel: BuonaFortuna 26' Seaswirl Striper
Location: Glendale Ca
Job:Military/Tattoo artist @ Glendale Tattoo
Bio: 30yr old fisherman Husband Father and soldier fighting for our country and fighting to find a fish that will bite =0)
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Yea i have my BIG PELAGIC bag and 2 40 gal holds that i fill with ice for the kill box and bag. and the hammer is going to be filed down so its square then weld a pic on the end of it. Already have the Bat to knock that fucker out.
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Old Feb-23-2009, 07:27 AM   #14
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Name: Tommy
Age: 48
Vessel: 20 foot bayrunner
Location: san diego
Job:GOOPER and BUTTER SMEARER
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histamine"

Sashi

and then you have to rember that no matter how great you take care of your catch, if the core is cooked (burned) your catch is worthless period.

This happens when the fish gets so hot at the spine, that it cooks from the inside. You can see it when filleted or you do the plug.

Sashi is a nother thing that makes your tuna worthless

and that histamine is no joke,,


during the season if you call ahead anyone is welcome to come down and watch the grading process and learn a few things hands on
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Old Feb-23-2009, 01:26 PM   #15
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Name: Denis Brown
Vessel: 40' Randall
Location: Wollongong, NSW, Australia
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Jesse

Oh Oh !!!!
1.
If you are going to spinal ream your fish you need to be careful not to mash the brain cavity with bat or hammer............no funnel into the spinal tract ........reaming is just about impossible.
2.
That brain cavity is mighty small..............forget the hammer with the spike on it
you want to place the spike by hand on the spot & then insert..............trying to get the right spot with a hammer stroke is really hit & miss such a small target.

Just my 2C from extensive experience.

Re: Histamine
Histamine is not destroyed by cooking, so don't think to yourself that will help.
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Old Feb-23-2009, 01:32 PM   #16
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Name: Jesse
Age: 31
Vessel: BuonaFortuna 26' Seaswirl Striper
Location: Glendale Ca
Job:Military/Tattoo artist @ Glendale Tattoo
Bio: 30yr old fisherman Husband Father and soldier fighting for our country and fighting to find a fish that will bite =0)
Posts: 1,000,256
Quote:
Originally Posted by M/V Santa Rosa View Post
histamine"

Sashi

and then you have to rember that no matter how great you take care of your catch, if the core is cooked (burned) your catch is worthless period.

This happens when the fish gets so hot at the spine, that it cooks from the inside. You can see it when filleted or you do the plug.

Sashi is a nother thing that makes your tuna worthless

and that histamine is no joke,,


during the season if you call ahead anyone is welcome to come down and watch the grading process and learn a few things hands on
Yea i will definitely take you up on that one tommy. Hope all is well with your moms bro!
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