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.