Skip to comments.JP: Monster tuna caught has turned heads
Posted on 07/17/2010 2:06:37 PM PDT by NormsRevenge
A monster tuna caught off Japan has turned heads at a Tokyo fish market, where the 445 kilogram (981 pound) bluefin -- the biggest caught here since 1986 -- sold for 3.2 million yen (36,700 dollars). Decades of overfishing have seen global tuna stocks crash, pushing some Western nations to call for a trade ban on endangered Atlantic bluefin tuna. (AFP/Jiji Press)
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why they cut the tail off?
These are hugh fish, a guess here, they cut the tails off so the crew doesn’t get ripped up as the catches are reeled in and hauled aboard and processed. a 900 pound fish could do some damage flopping around..
Nice pic too , Thanks! wonder what ya use for bait for these guys? ;-)
The Big Kahuna Tuna!
I was going to ask if Flipper got hurt.
These used to be the rule not the exception.
Now we know why the tuna fishing has been so bad, this one “mutha” has been eating the rest of ‘em. Now watch the numbers increase. Finally caught the culprit!
The tail is cut off while the fish is still twitching to bleed it out, the rectum is cored and all of the guts pulled up and out the gill openings, then a saw wire is inserted the length of the spine starting at the head to kill any nerves that would cause the muscles to twitch. Lastly, one fin is cut off and the tuna is laid on that side only. The little blood left in the carcass settles to the side that is down and the meat above is extra white. That is the difference between sushi grade tuna and cat food.
The blood side is sushi, and the white side is cat food?
Learn something new every day... problem is I forget two things everyday. :)
When it comes to halibut the big 300 lb. barn doors taste like crap compared to the smaller ones. I know that can’t totally be the case with these tuna or they wouldn’t be selling for the prices they are but do the big ones really taste better?
When the tune gets to the market, the buyers insert a hollow sampling tube down into the fish. The most desired meat is the white meat(not really white until cooked, but free of blood)and the blood meat is closest to the floor. To get the $35.00/lb+ prices the tunas(blue)have to be meticulously prepped immediately after catching, and generally have someone to certify the procedure if they are going to the Japanese market.
I have seen fishermen off of North and South Carolina ruin a nice catch of yellow fins by not processing them properly and drop the price from around $5.00/lb to less than $1.00. That was twenty years ago, but I remember then that big blues sold for as high as $35.00/lb with buyers waiting at the docks to ship them in Styrofoam caskets directly to Japan.
No. It is the age of the fish that makes it more appealing to the Japanese. It has more god like spiritual ora to it from the age. I don’t know if I said it right, but something like that. I fish bluefin for a living.
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