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?

"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?

--------------------------------------------

The stripes on the sides look like this: (Skipjack Tuna)

http://en.wikipedia.org/wiki/Skipjack_tuna

On Sat, 25 May 2013 21:27:27 -0400, "Eisboch" wrote:



"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?

--------------------------------------------

The stripes on the sides look like this: (Skipjack Tuna)

http://en.wikipedia.org/wiki/Skipjack_tuna


==========

Yes, I think you've got it. Thanks.

On 5/25/2013 8:56 PM, 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?


Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

As far as tips... I have found lately that a teaspoon of orange juice in
any steamed fish seems to make it tender.

On Sat, 25 May 2013 21:37:44 -0400, JustWaitAFrekinMinute
wrote:

Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

===

I am not an expert on cleaning fish, just two basic techniques in my
repertoi Filleting and Steaking, both fairly easy.

To steak a fish out I just cut off the head, make a slit down the
belly, and clean out the guts. Then you just start cutting off the
steaks. It takes a *very* sharp knife to make clean cuts. I use one
of those sharpeners with the V-shaped carbide rods in a plastic
holder. The tackle stores usually have them with the fillet knives.

On 5/25/2013 10:04 PM, Wayne B wrote:
On Sat, 25 May 2013 21:37:44 -0400, JustWaitAFrekinMinute
wrote:

Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

===

I am not an expert on cleaning fish, just two basic techniques in my
repertoi Filleting and Steaking, both fairly easy.

To steak a fish out I just cut off the head, make a slit down the
belly, and clean out the guts. Then you just start cutting off the
steaks. It takes a *very* sharp knife to make clean cuts. I use one
of those sharpeners with the V-shaped carbide rods in a plastic
holder. The tackle stores usually have them with the fillet knives.


I guess you could go that route Old friend of mine was a Merchant
Marine, used to pay him to come into the bar every Sunday and do all the
knives. Said he learned at sea as there wasn't much else to do To this
day I keep the knives in this home and at the campsite, toolbox, etc,
fresh and ready to go...

Have fun eatin', and yes, now that Dick mentioned it, that is a
Skipjack. We watched the kids catching them from the dock and got a few
off a boat during our trip to Fla in '90

"Wayne B" wrote in message
...

On Sat, 25 May 2013 21:37:44 -0400, JustWaitAFrekinMinute
wrote:

Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

===

I am not an expert on cleaning fish, just two basic techniques in my
repertoi Filleting and Steaking, both fairly easy.

To steak a fish out I just cut off the head, make a slit down the
belly, and clean out the guts. Then you just start cutting off the
steaks. It takes a *very* sharp knife to make clean cuts. I use one
of those sharpeners with the V-shaped carbide rods in a plastic
holder. The tackle stores usually have them with the fillet knives.

---------------------------------------------

I am sure you know this, but if you catch a tuna but are not going to
immediately prepare it by filleting/steaking, you should gut it,
bleed it and wash it out. Same with cod, if I remember correctly.
Put it on ice and you can then do the filleting later. I was told
this back when I had the Egg Harbor and we used to go cod and tuna
fishing. If we caught one, it was gutted and bled immediately,
washed out and put on ice in the fish well until we got back to port
where the filleting took place. Something about leaving it unbled
and not gutted very quickly developing toxins in the meat.

In article ,
says...

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?

It sure looks like a miniature tuna!

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.
--

Hope you're having a great day!

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?