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I have a friend who may be recieving a very large tuna from an aquaintence this weekend. This fish will be still whole and still frozen. (It's from a 12 day, I think). Any hints? Chain saw? Machette? Pocket knife?
Any links or tips will be appreciated.
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How big is the Tuna?
As far as knives or cutting Utensils go I would just use a very large knife. I've seen on sportfishers deckhands using large filleting knives anywhere from 7"-10", they can even cut tunas in the 100lb class so yeah I guess 7-10 is good.
Im not sure how big of a difference filleting a frozen tuna will be but here are two vids
Posted by ghetto dad before
http://www.youtube.com/watch?v=aeiI1T7uu0o
I dont particularly like the finger method in this second video
but to each his own right?
http://www.youtube.com/watch?v=tb-jNxvSSrU
There are tons of videos on youtube. I like the ones that take off the skin first because you know exactly where to cut and therefore you can get more meat off the fish.
Off Topic: almost all the videos remove the tuna belly (toro). I know this is where the mercury is supposed to be stored at and stuff. But if it is okay for restaurants to sell it as high priced sushi, why do deckhands always cut it off and toss it to the birds?
Filleting 44KG blufin, im assuming this would be the closest thing to what your friend would be doing.
background noise is a little annoying
but he is filleting a good sized tuna with just 2 decent sized knives
he also does not let much go to waste
http://www.youtube.com/watch?v=ltEqIXxBoxg
if you just happen to have a HUGE sword laying around. . .
i think they use longer swords for a straighter cut. . . just my guess though
http://www.youtube.com/watch?v=r-H7Ql_FhU4&NR=1
How to Slice A 100 lb Tuna - Tsukuji Fish Market
http://www.youtube.com/watch?v=pFjpV0yOydM&NR=1
5 parter
http://www.youtube.com/watch?v=s0dd1aFO6_4
oh well i should get back to work. . .
First you must get a 1 gal zip lock bag and some Soy Sauce & Wasabi.
The small scarps go in the bag to keep your strength up while working.. Yummmmy!
Then go to work...
Quan (fishtaco) did an excellent job on his big one = 275#......
.
Thanx for the tips and the great pix!Quote:
Originally Posted by Nessie Hunter
First you must get a 1 gal zip lock bag and some Soy Sauce & Wasabi.
The small scarps go in the bag to keep your strength up while working.. Yummmmy!
Then go to work...
Quan (fishtaco) did an excellent job on his big one = 275#......
.
