So much appreciate you both for sharing your knowledge!! If you guys are a couple ,I wish you many blessed fishing trips! Love your content always ,million Likes!!
quick question, i caught my first blue fin on the legend on this last 1.5 trip from Saturday 20th - Monday morning 22 and if i remember correctly deck hand alex took a video of me take a bite of the heart, anyway i would be able to get that video sent to me? if he still has it.
We’ll have to do another video for this, it’s easier shown than explained… however I’ll give it a shot. Basically put the filet on the table scales down, and your hand is holding the filet against the table for pressure, and cut as close to the scales as possible. Once you get a good section off, you can hold onto that part of the skin to create tension instead of pushing on the filet, and cut the rest through.
Omg i could of used this vid two years ago for the WON tournament I was in the run with a 75# bf so I had to do it my self anyway that's guys your rocking the game awesome job
Steve you and Cat are awesome doing these videos keep up the great work and keep these videos coming tight lines , call me when you get a chance I have some spro split rings and swivels for you 🤙🏽
honestly, the scraps can be used in fish stocks or reuse as a bait or charcoal it dry and put into stocks. Can you show us the otoro extraction next time. I been paying $44 a lb for the otoro blue fin belly. that is known to be the fattiest part in the japanese sushi world
The belly cut i seen in the supermarket is precut i think. I wish i can share a picture.The belly cut here is a fillet cut. Im guessing i want to see the sashimi cut where you cut the belly into half and expose the fatty fish oil content. Like that fresh juicy tuna expensive belly content for the viewers. 😁
Nice feedback. The fancy supermarket here do casually sell a big chunk of belly tuna. I mean is not easily available but japanese pay top dollar for it. Since is a rare piece of the entire fish
This fish was from a wide open bite, there wasn’t really time to gill & gut. We needed to drop fish & get them chilled asap. The boat will g&g when there is a slower bite on big fish 👍
We usually do that on the boat for customers, especially for bigger fish. Depending on the bite, if it's wide open and we're catching 100+ fish, sometimes it's not realistic to get every single fish when it's a crazy non-stop bite. But yes, we completely agree!
Yeah I’m sure the sea lion really enjoyed it! This is just a simple tutorial for an inexperienced person to be able to simply filet their fish if they want to. There are definitely a million ways to use every part of the fish!
So much appreciate you both for sharing your knowledge!! If you guys are a couple ,I wish you many blessed fishing trips! Love your content always ,million Likes!!
Thanks so much! We’re glad you like the channel!
Nice job. Thank you. I've learned a lot watching the channel.
That’s so great! Thank you for sharing and for your support!
You two are my new favorites!!!
You’re so sweet! 😊 thank you for your support!!
Ayyyyyo one of the few captains that will come down and cut fish when you need it.
Thanks for the tutorial. Hope to get my chance in a few weeks to give it a try🙂
Good luck!! 😊
awesome 1.5 day charter of limits on the legend and the best crew around! cant wait to board the legend for another amazing trip!
Awesome to hear!!
quick question, i caught my first blue fin on the legend on this last 1.5 trip from Saturday 20th - Monday morning 22 and if i remember correctly deck hand alex took a video of me take a bite of the heart, anyway i would be able to get that video sent to me? if he still has it.
I can try to get it for you! Let me see if he still has it.
@@FishTheLegend thank you 🙏
I got the video for you! Can you DM legend sportfishing on ig and we’ll get it to ya.
very nice tutorial steve
Thank you!
Great video
Thank you for letting us know! Glad you liked it!
Hi Cat great job fileting the tuna!😊
Thank you!!
Also excellent job cat
Awesome tutorial! What’s the best method of removing the skin from the loins?
We’ll have to do another video for this, it’s easier shown than explained… however I’ll give it a shot.
Basically put the filet on the table scales down, and your hand is holding the filet against the table for pressure, and cut as close to the scales as possible.
Once you get a good section off, you can hold onto that part of the skin to create tension instead of pushing on the filet, and cut the rest through.
@@FishTheLegend thanks!
Omg i could of used this vid two years ago for the WON tournament I was in the run with a 75# bf so I had to do it my self anyway that's guys your rocking the game awesome job
Glad we could help you with a video now! 😊 thanks for the feedback!
Steve you and Cat are awesome doing these videos keep up the great work and keep these videos coming tight lines , call me when you get a chance I have some spro split rings and swivels for you 🤙🏽
Thanks man! Glad you like the channel! Talk soon.
What type of knife do you recommend?
Thank you for posting . Very valuable demonstration
Awesome to hear! We used a victorinox 6” curved flexible. You can buy them on Amazon!
Cozzini makes 3 different 6" boning knives can you tell me the sku# of the one you are using because you said it must be flexible. thank you.
@@stevensavietta297 We used a victorinox 6” curved flexible. You can buy them on Amazon!
Thanks for the video. Can you eat this tuna raw or does it need to be frozen? Curious to know the next steps.
Glad you like the video! 😊 It’s completely sushi grade when it’s fresh like this.
honestly, the scraps can be used in fish stocks or reuse as a bait or charcoal it dry and put into stocks. Can you show us the otoro extraction next time. I been paying $44 a lb for the otoro blue fin belly. that is known to be the fattiest part in the japanese sushi world
Yeah it’s definitely a sought after cut! We show the collar and belly separation in the video. Do you mean something different?
The belly cut i seen in the supermarket is precut i think. I wish i can share a picture.The belly cut here is a fillet cut. Im guessing i want to see the sashimi cut where you cut the belly into half and expose the fatty fish oil content. Like that fresh juicy tuna expensive belly content for the viewers. 😁
@@rickwu6005 the ones you see at the supermarket are from much larger bluefin. Not as much toro on this to be worth separating into a full on block
Nice feedback. The fancy supermarket here do casually sell a big chunk of belly tuna. I mean is not easily available but japanese pay top dollar for it. Since is a rare piece of the entire fish
No gill and gut on the boat? Or?
This fish was from a wide open bite, there wasn’t really time to gill & gut. We needed to drop fish & get them chilled asap. The boat will g&g when there is a slower bite on big fish 👍
On that first cut along that hard section near head u nearly sliced yourself bro
good thing we didn't!
You can tune a piano but you cant tuna fish.
Good ole DBZ reference haha.
Much rather gut and fill the fish before filleting
We usually do that on the boat for customers, especially for bigger fish. Depending on the bite, if it's wide open and we're catching 100+ fish, sometimes it's not realistic to get every single fish when it's a crazy non-stop bite. But yes, we completely agree!
Good video but Screw that SeaLion !!!
Painful to watch.
You waste so much of the fish. The head and the aku bone meat is very delicious
Yeah I’m sure the sea lion really enjoyed it! This is just a simple tutorial for an inexperienced person to be able to simply filet their fish if they want to.
There are definitely a million ways to use every part of the fish!
The worst ever to see
Great Video
Thank you!