On Sun, 26 May 2013 20:20:57 -0400, Wayne B wrote:

On Sun, 26 May 2013 15:37:45 -0400, John H
wrote:

On Sat, 25 May 2013 20:56:21 -0400, Wayne B wrote:

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?

Looks like one of these:

http://www.google.com/imgres?imgurl=http://www.sustainablesushi.net/wp-content/uploads/2008/12/smackerel.jpg&imgrefurl=http://www.sustainablesushi.net/the-fish/sawara/&h=900&w=2400&sz=178&tbnid=2MNhVawADJ8YCM:&tbnh=44 &tbnw=118&zoom=1&usg=__LGrKgT0-fTQOfzv83-JCk-2aMCk=&docid=k775M2I4vs23eM&sa=X&ei=12OiUdvOEcHD0Q GI84HACQ&ved=0CEYQ9QEwAg&dur=1242

or: http://tinyurl.com/pe7b4y2

But, I'm no ornithologist (or whatever)!

John H.

====

That's close except for the stripes and a few other minor details.
I've seen mackerel and they tend to be longer and leaner than fish in
the tuna family, which more closely resemble a football. I think
Eisboch nailed it.

BTW, ornithologists are for the birds. What you probably meant was an
ickyologist, errr, ichthyologist, but you knew that, right?

Weren't we talking about birds?

At least I got the last three syllables correct!

John H.
--

Hope you're having a great day!

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" wrote in message
...
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?

On Mon, 10 Jun 2013 06:47:59 +1200, "Bert van den Berg"
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.