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shebeen wrote:

Beauty!

I've always wondered if there was any disadvantage to bleeding out a fish that size at the tail (or any size tuna actually).
Just seems so much easier than gilling.



I could be wrong, but they usually take samples of the meat from the tail for grading purposes. It's odd they didn't gill it though if they are sending it to market.

Gilling is done to remove the entrails and internal organs, which protects the quality of the meat.

Maybe they just wanted the weight before prepping it?
 

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ifish42na wrote:
Shebeen and Lowlands, let's see what you've caught lately. Post a picture...

lowlands wrote:
Dang nice fish - and on standup gear- wow!
lowlands wrote:
Congrats to him on that accomplishment.

Ok, I'm confused, I thought that was a compliment. I meant no disrespect to dennis - it is a fantastic catch.

Apologies if I somehow implied something else.

This post edited by lowlands 11:20 AM 08/19/2008
 
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