Post by: matt345 on May 07, 2013, 01:01:33 PM
Post by: Becky on May 07, 2013, 01:07:07 PM
Post by: Fish4Fun on May 07, 2013, 02:30:20 PM
TUNA MUST BE IN THE ROUND...WHOLE FISH, "BLED" AND IN GOOD CONDITION.
Fish must be cold. If you plan to exchange your fish, please inform your Skipper, and that any fish over 40 degrees may be declined. Make sure your fish is kept cold and in good condition for exchange.
Do not let the deckhand(s) fillet your tuna...we won't do an exchange for loins.
Also, there is currently only one option available for our exchange, and that is one six ounce can of tuna for every pound of whole, bled tuna plus $2.25 equals one can of our own freshly canned tuna. Add an additional .50 per can for our "flavored" tuna
Post by: Becky on May 07, 2013, 02:34:24 PM
I am looking into the same thing for a possible Tuna Trip, what to do with the fish. Here is the instructions from the cannery in Westport, it is not a 1 for 1 exchange as noted. You get 6oz. canned for every pound fresh. Plus an added $ 2.25
TUNA MUST BE IN THE ROUND...WHOLE FISH, "BLED" AND IN GOOD CONDITION.
Fish must be cold. If you plan to exchange your fish, please inform your Skipper, and that any fish over 40 degrees may be declined. Make sure your fish is kept cold and in good condition for exchange.
Do not let the deckhand(s) fillet your tuna...we won't do an exchange for loins.
Also, there is currently only one option available for our exchange, and that is one six ounce can of tuna for every pound of whole, bled tuna plus $2.25 equals one can of our own freshly canned tuna. Add an additional .50 per can for our "flavored" tuna
Sounds like more official info, mine was just told to us by the deckhands and skipper of one of the charters, they sounded like they did their own canning :dunno: and that was the method they used.
Post by: matt345 on May 07, 2013, 04:05:40 PM
I am curios if people have just kept the loins and cooked them on the BBQ or what there preferred method of cooking is???
Post by: WSU on May 07, 2013, 04:07:37 PM
Post by: washingtonmuley on May 07, 2013, 04:16:18 PM
Post by: BOWHUNTER45 on May 07, 2013, 04:24:37 PM
Post by: TONTO on May 07, 2013, 04:39:30 PM
Post by: 270Flat on May 07, 2013, 04:55:01 PM
It is great seared and eaten rare. I would definitely keep some for that purpose.:yeah: :drool:
Post by: lokidog on May 07, 2013, 09:14:11 PM
Sorry to say, but anyone that does this deal is STUPID! Tuna are no harder to filet than a salmon and vacuum packed will last as long as it takes to eat them. As many have mentioned, home canned tuna is good, but there is nothing like a grilled tuna steak, or a pan seared loin rolled in cracked pepper and sea salt.
Please, please, don't trade your fish in for canned stuff that god knows how it was taken care of, etc. Put your filets on ice and they will keep until you get home to freeze them, remember, this is fresh fish not old store bought stuff and will easily keep with some care.
Good fishing!
Post by: robodad on May 07, 2013, 09:27:43 PM
Post by: lokidog on May 07, 2013, 09:29:22 PM
I'd be willing to bet that the cannery takes your nice fresh fish and cuts the best part off and sells it over seas (or locally) for BIG money and cans up the remains and thats what you end up with....How else could they give you $$$ on top of the 6oz/lb ??
If they are giving you money, isn't that selling sport caught fish? Maybe not illegal for unregulated tuna, I guess....
Post by: Houndhunter on May 08, 2013, 12:26:08 AM
Post by: RadSav on May 08, 2013, 01:01:39 AM
Be sure to keep the plate behind the gills on your tuna after filleting. That includes the gill guard plate and the front fin. Seasoned like you would bronzed catfish and then grilled it just might be the best part of an albacore. Good blackened too if you like hot and spicy! And almost everyone throws this piece away :bash: It's a little hard to eat, but the reward is worth it. Here is a pic of what it looks like cooked (not my photo).
Post by: matt345 on May 08, 2013, 09:52:09 AM
Post by: quadrafire on February 13, 2014, 05:59:19 PM
I have a trip planned this august. Newby here :hello: I have made fillets of all fish I have ever caught and have never heard the term Loins. What is a tuna loin? Are all parts of the tuna not edible?
I plan to get a pressure cooker to can some, eat some "sushi like", freeze some to grill. What are some other options?
Post by: Hawgdawg on February 13, 2014, 06:14:16 PM
"You get 6oz. canned for every pound fresh. Plus an added $ 2.25"
Sorry to say, but anyone that does this deal is STUPID! Tuna are no harder to filet than a salmon and vacuum packed will last as long as it takes to eat them. As many have mentioned, home canned tuna is good, but there is nothing like a grilled tuna steak, or a pan seared loin rolled in cracked pepper and sea salt.
Please, please, don't trade your fish in for canned stuff that god knows how it was taken care of, etc. Put your filets on ice and they will keep until you get home to freeze them, remember, this is fresh fish not old store bought stuff and will easily keep with some care.
Good fishing!
:yeah: :yeah: :yeah: :yeah: Well said!
Post by: BigD on February 13, 2014, 06:18:36 PM
Bringing up an old thread.
I have a trip planned this august. Newby here :hello: I have made fillets of all fish I have ever caught and have never heard the term Loins. What is a tuna loin? Are all parts of the tuna not edible?
I plan to get a pressure cooker to can some, eat some "sushi like", freeze some to grill. What are some other options?
Basically when you loin one out you get 4 loins 12"-18" long and about 4" around.
Post by: quadrafire on February 13, 2014, 06:23:28 PM
Bringing up an old thread.
I have a trip planned this august. Newby here :hello: I have made fillets of all fish I have ever caught and have never heard the term Loins. What is a tuna loin? Are all parts of the tuna not edible?
I plan to get a pressure cooker to can some, eat some "sushi like", freeze some to grill. What are some other options?
Basically when you loin one out you get 4 loins 12"-18" long and about 4" around.
Hmmmmm......I'll have to google Tuna anatomy, I'm confused to how to process one. Should I trust the "deckhand" to do the processesing, or do it myself?
Post by: quadrafire on February 13, 2014, 06:30:38 PM
I see what you are saying about the 4 loins. OK.......No worries. I was worried I was missing something big here.
Post by: BigD on February 13, 2014, 06:33:36 PM
Post by: TONTO on February 13, 2014, 07:29:54 PM
If you do it yourself make sure they are cold, very cold. Firms em up quite a bit and makes it much easier.
Yes you want the whole fish as cold as you can get it. I like to leave my fish packed on ice over night and deal with the next day to get it chilled completely through. The colder the fish the firmer the flesh. You also donot want to get TUNA loins wet, keep the whole process as clean as possible and trim the loins do not rinse them. Cold and dry, never let TUNA get warm or wet. If not canning right away it is alright to freeze the fish whole then cark and can at a latter date. Fresh loins I wrap like I would elk or deer with saran wrap and freezer paper, vaccume packing works too. I've just always done the freezer paper with my loins,they kkep just as well, just make sure to get all the air out of the saran wrap.
Post by: LongTatLaw on February 13, 2014, 07:53:30 PM
now that I know what I know...I wouldnt can a one...id loin em...and they would all get the 20 second each side sear job...rare steaks with soy and wasabi...
but thats me!
dave
Post by: clindsayrun on February 13, 2014, 08:17:04 PM
At home we cut the loins in half, vacuum sealed them into meal sized portions and into the deep freeze. Awesome! Kept for a long time, and even thawed some out and canned it. Worked out just fine.
Can't wait to go again. I think we'll go out every other year or so.
Post by: hollymaster on February 13, 2014, 08:41:57 PM
Post by: lokidog on February 15, 2014, 05:20:57 PM
If you do it yourself make sure they are cold, very cold. Firms em up quite a bit and makes it much easier.
I actually prefer to filet immediately and then cool it off. It cools much more quickly and has less chance to get soft in the center. Albacore are probably not quite as critical as a 60 pound yellowfin though.... 8) Unfortunately, this is not practical on the cattle boat type of outing as they will want to split the fish evenly no matter how many you caught or if the other half of the gang was sick and not even fishing. :bash:
Post by: Boss .300 winmag on February 15, 2014, 05:34:49 PM
Post by: Come Get Some on February 15, 2014, 05:47:06 PM
Post by: lokidog on February 15, 2014, 09:00:28 PM
We fish out of Westport and Illwaco for tuna. I run a 6 man charter on a 33' Bounty with twin deisel engines. Epic Fishing Adventures.We put a slurry in our fish box consisting of 800 quarts of salt ice. We add 3-4, 5 gallon buckets of salt water from the ocean, then we add solar salt. It brings the temp. to below freezing. Just like making ice cream. When caught we immediately bleed the tuna, Gut and gill them and sink them in the slurry. They are kept almost to the freezing point. When we get back to the dock, we fillet the tuna for a small fee of course or I can show you how to do it. Very easy to do. I do believe it the funnest thing you can do on the ocean with your clothes on. I fish a couple different rods for live bait. I have 8' One piece rods with Takota 600 reels. OR for the people who really like the sport of fighting a fish we use 10' Spinning reels with Okuma Baitrunner reels. Loads of fun. Some say that alone is worth the price of the charter. We fish live anchovies once we get bit on the troll;. Sometimes we never start the engine and fill the boat.
:tup: Pound for pound tuna are one of the best fighting fish IMO. Hooked one (yellowfin) that was about 5 foot long on a spinning rod with 20lb test, :yike: I don't think it noticed I was even there. :chuckle:
Post by: GregE on February 15, 2014, 09:18:28 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv367%2FKodak45%2FFishing%2FP1060492.jpg&hash=01b14912953993137662b0ac35a7c230aa2ab428)