"jerryeveretts" wrote in message
...
On Apr 14, 4:50 pm, Wayne.B wrote:
On Mon, 14 Apr 2008 12:57:24 -0700 (PDT), jerryeveretts

wrote:
Too bad the quality of those fish was ruined by not properly gutting
and bleeding..

Don't know if it makes a difference or not but they had been caught
that afternoon and packed in ice until minutes before I took the
picture. They went immediately from there to be cleaned. Right or
wrong, that seemed to be typical local procedure. We had fresh Mahi
Mahi from the dock one night that I cleaned myself and it was quite
tasty.

Try this, a good bit of extra work, I would skip the revive before
bleeding, but there are some good ideas here
http://www.ncseagrant.org/files/bluefin_slideshow.swf

They are best if they are bled out while alive, and gutted immediately
after.

They probably were bled before tossing in the slush. And only one looks to
not be an Albacore. Since locally we have to go about 30 miles for Albies
when they run, they are normally loined out on the return trip. They are
bled before icing. In San Diego, the boats almost all have raw water
chillers and they bleed the fish and then toss in the chiller and they are
hard as a rock shortly thereafter.