SkunkBoat
Well-Known Member
- Joined
- Oct 12, 2017
- Messages
- 4,292
- Reaction score
- 1,486
- Points
- 113
- Location
- Manasquan Inlet NJ
- Website
- www.youtube.com
- Model
- Express 265
Yeti-Set-Go!
- Thread starter leeccoll
- Start date
And you can take some yard trash out too. I would love to catch some Yellowfin. I have caught black fin. Slit their throats ,let them bleed out on the deck and put them on ice. We grilled it , no sushi for me. Lol.Well we do need storage for spare anchors and chain when people go on one way sightseeing tours far offshore...
In reality we need a lot of ice to chill yellowfin tuna quickly to maintain quality. The general rule for sashimi grade fish is to brine it with a 2:1 ratio of ice to fish. During the summer you can have days with multiple fish over 100 lbs so you need a lot of ice. Most of the locally designed boats here (24-30’) carry 400+ lbs of ice so the fishbox I have realistically has space for a couple of small to medium ahi or one big one before I have to head back in.
Was out solo today, will take some time getting used to remembering there is a cooler in the middle of the deck.
Will be interesting to see what my feeling is in a couple months. Some good pluses and minuses
Will be interesting to see what my feeling is in a couple months. Some good pluses and minuses
- Joined
- Mar 1, 2006
- Messages
- 2,953
- Reaction score
- 1,283
- Points
- 113
- Location
- Berea, KY/Cross, SC
- Model
- Seafarer
When solo, can you turn it sideways in the middle of the deck, that way it's not as in the way as crossways in the middle of the deck? Longways on the fuel tank hatch would be more user friendly allowing access along both gunnels to work a fish.
Will definitely try that if the "Pavlov's Dog" learning technique doesn't pan out.
Was out solo today, will take some time getting used to remembering there is a cooler in the middle of the deck.
Will be interesting to see what my feeling is in a couple months. Some good pluses and minuses
maybe put stickers on padding on it with a contrasting color so it stands out? I can see it being convenient but also a tripping hazard since it’s still not too tall.
I think the bloodier/more oily tuna (spotted/skipjack) taste better if bled, brined, and consumed as fresh as possible. They can be an acquired taste, though. I’ll sear them in a hot pan or with a kitchen torch for those who aren’t as comfortable with sashimi. A black/red pepper crust and a little bit of oil along with a drizzle of soy sauce and sesame oils help to offset any fishy taste.
