Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Can Anyone Identify This Fish?
33 views
Skip to first unread message
Wayne B
May 25, 2013, 8:56:21 PM5/25/13
to
http://oi43.tinypic.com/j7eul1.jpg
We made an all night run yesterday from the Dominican Republic to the
Turks and Caicos islands, about 255 nautical miles. Shortly after
sunrise this morning I caught this fish in deep water just south of
the T&C. It appears to be of the tuna family but I'm not sure. I
was able to get about 6 or 7 decent steaks out of it, and the meat is
very red. We grilled up a couple for dinner tonight and they are
certainly quite edible, but not quite as good as I'd hoped. Perhaps a
different preparation is called for. Any ideas?
We made an all night run yesterday from the Dominican Republic to the
Turks and Caicos islands, about 255 nautical miles. Shortly after
sunrise this morning I caught this fish in deep water just south of
the T&C. It appears to be of the tuna family but I'm not sure. I
was able to get about 6 or 7 decent steaks out of it, and the meat is
very red. We grilled up a couple for dinner tonight and they are
certainly quite edible, but not quite as good as I'd hoped. Perhaps a
different preparation is called for. Any ideas?
Bil
May 25, 2013, 9:06:54 PM5/25/13
to
On Sunday, May 26, 2013 8:56:21 AM UTC+8, wayne.b wrote:
> http://oi43.tinypic.com/j7eul1.jpg
Skipjack tuna, Katsuwonus pelamis.
Sounds like you're over-grilling it, making the flesh dry.
Just sear the outer surface.
Point your browser to:
<http://www.fishwatch.gov/seafood_profiles/species/tuna/species_pages/atl_skipjack_tuna.htm>
Bil
> http://oi43.tinypic.com/j7eul1.jpg
Skipjack tuna, Katsuwonus pelamis.
Sounds like you're over-grilling it, making the flesh dry.
Just sear the outer surface.
Point your browser to:
<http://www.fishwatch.gov/seafood_profiles/species/tuna/species_pages/atl_skipjack_tuna.htm>
Bil
Eisboch
May 25, 2013, 9:27:27 PM5/25/13
to
"Wayne B" wrote in message
news:crm2q8plh6dq31dq5...@4ax.com...
The stripes on the sides look like this: (Skipjack Tuna)
http://en.wikipedia.org/wiki/Skipjack_tuna
Wayne B
May 25, 2013, 9:37:39 PM5/25/13
to
Yes, I think you've got it. Thanks.
Wayne B
May 25, 2013, 9:50:34 PM5/25/13
to
iBoaterer
May 26, 2013, 12:55:14 PM5/26/13
to
In article <crm2q8plh6dq31dq5...@4ax.com>,
waynebatr...@hotmail.com says...
It sure looks like a miniature tuna!
waynebatr...@hotmail.com says...
Bert van den Berg
Jun 9, 2013, 2:47:59 PM6/9/13
to
I agree - skipjack Tuna. Son used to catch dozens of them off our boat
while cruising S. Pacific.
They make very good canned tuna if you have a pressure cooker. If you want
to eat them fresh try bleeding them immediately when caught. Just nick the
gills with a knife and toss them back into the water or a pail of salt water
and they will bleed out quickly.
The high volume of blood oxygenates the tissue and allows the fish to fight
really well but also prevents them from tasting as good as other less bloody
species.
Cheers,
Bert
"Wayne B" <waynebatr...@hotmail.com> wrote in message
news:crm2q8plh6dq31dq5...@4ax.com...
while cruising S. Pacific.
They make very good canned tuna if you have a pressure cooker. If you want
to eat them fresh try bleeding them immediately when caught. Just nick the
gills with a knife and toss them back into the water or a pail of salt water
and they will bleed out quickly.
The high volume of blood oxygenates the tissue and allows the fish to fight
really well but also prevents them from tasting as good as other less bloody
species.
Cheers,
Bert
"Wayne B" <waynebatr...@hotmail.com> wrote in message
news:crm2q8plh6dq31dq5...@4ax.com...
Wayne B
Jun 9, 2013, 7:17:42 PM6/9/13
to
On Mon, 10 Jun 2013 06:47:59 +1200, "Bert van den Berg"
<bv...@cruzpro.com> wrote:
>I agree - skipjack Tuna. Son used to catch dozens of them off our boat
>while cruising S. Pacific.
>They make very good canned tuna if you have a pressure cooker. If you want
>to eat them fresh try bleeding them immediately when caught. Just nick the
>gills with a knife and toss them back into the water or a pail of salt water
>and they will bleed out quickly.
>
>The high volume of blood oxygenates the tissue and allows the fish to fight
>really well but also prevents them from tasting as good as other less bloody
>species.
===
<bv...@cruzpro.com> wrote:
>I agree - skipjack Tuna. Son used to catch dozens of them off our boat
>while cruising S. Pacific.
>They make very good canned tuna if you have a pressure cooker. If you want
>to eat them fresh try bleeding them immediately when caught. Just nick the
>gills with a knife and toss them back into the water or a pail of salt water
>and they will bleed out quickly.
>
>The high volume of blood oxygenates the tissue and allows the fish to fight
>really well but also prevents them from tasting as good as other less bloody
>species.
Good tip, thanks.
0 new messages